Savoury Chicken-Filled Croissants

An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center! And without all that butter that goes in regular croissants too!!!

Ingredients for filling

250 gm

boneless chicken breast, chopped into small pieces

2

small capsicum, red and green if possible, grated or chopped finely

2 tbsp.

sweet corn

1 grated

carrot

1

small onion

(finely chopped)

1-2

green chillies

(chopped)

1/2 tsp.

garlic paste

1 tsp.

chopped coriander

salt to taste

1/2 tsp.

ground cumin powder

pinch of tandoori masala

(optional)

juice of half a lemon

1 tsp.

soya sauce

1 tbsp.

butter

Ingredients for dough

2 cups

all-purpose flour/maida

1 tsp.

salt

1 tsp.

sugar

1/2 tsp.

instant yeast

1/4 tsp.

baking powder

3 tbsp.

softened butter

2 tbsp.

vegetable oil

1/2 cup

warm milk mixed with water

(although you could need a little more or less depending on flour/altitude etc.)

Instructions 

For the filling:

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften.

Add the raw chicken pieces and keep stirring until they start browning. Add the chillies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done.

If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded.

Adjust salt/chili to your taste.