North African Chicken Pastries

1. 1

   Preheat the oven to 400u00b0F. Line a baking pan with parchment paper.

2. 2

   Heat 1 tbsp the oil in a skillet on medium heat. Add fennel and saute for 1 min. Reduce heat to low. Cook, covered, for 10 mins, stirring occasionally. Transfer to a large bowl. Stir in lemon and capers.

3. 3

   Heat remaining 1 tbsp oil in the same skillet. Add chicken and saute for 4-5 mins, until browned. Add to fennel mixture. Season to taste.

4. 4

   Cut each pastry sheet into 4 squares. Place 4 of the squares on prepared pan. Place one-quarter of filling in center of each square. Brush edges with egg. Top with remaining pastry. Press edges together and roll inwards to seal. Brush with egg.

5. 5

   Bake for 25 mins or until golden and puffed. Garnish with preserved lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.