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Smoked Chicken In A Pastry Sandwich

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Smoked Chicken In A Pastry Sandwich

So there’s unexpected guests on their way and your 10 minutes’ notice is sending you into a culinary spin, try this quick idea. It makes the humble sandwich into a sensational event.


  • 1 sheet pre-rolled puff pastry
  • 1 egg, beaten


  • 1 double breast smoked chicken
  • 2 spring onion, trimmed and finely diced
  • 2 tblsp each finely chopped fresh parsley and mint
  • 1 cup Souvlaki sauce (Lemon and Yoghurt Dip) or your favourite flavoured mayonnaise
  • 1/4 cup sour cream


  1. Defrost the pastry sheets. Cut each into quarters and place on a lightly greased baking tray. Brush each piece with beaten egg to glaze.
  2. Bake at 220 degrees Celsius for 8-10 minutes or until the pastry is golden and well risen. Remove from the oven and transfer to a rack to cool.
  3. Remove the skin from the chicken and dice the meat. Mix together with the spring onion, herbs, sauce and sour cream. Season with salt and pepper and a sprinkle of ground cumin is wished.
  4. Split each puff pastry piece in half horizontally. Divide the smoked chicken filling among the four bases and then top with semi-dried tomatoes and slices of avocado. Finish by covering with the top of the puff pastry. Serve garnished with olive oil or a little vinaigrette.

Cooks Tips

Souvlaki sauce is made by Olive Grove and is in the chiller section of your supermarket. It has a long shelf life, is low in fat and goes well with grilled meats, roast chicken or salads.

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