Chilli Chicken Croissants

Chilli chicken stuffed croissants.

New Update
Main Ingredients Croissants, Refined flour
Cuisine French
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 1.30-2 hour
Taste Spicy
Level of Cooking Difficult
Others Non Veg

Ingredients list for Chilli Chicken Croissants

  • Croissants
  • 4 cups + for dusting Refined flour
  • 2 1/2 tablespoons Milk powder
  • 2 teaspoons Salt
  • 1 tablespoon Fresh yeast
  • 3 tablespoons Sugar
  • 1 1/4 cups Butter
  • Egg beaten
  • Filling
  • 200 grams Boneless chicken roughly chopped
  • 150 grams Chicken salami roughly chopped
  • 1 tablespoon Oil
  • 1 clove Garlic finely chopped
  • 1 small Onion chopped
  • 1 teaspoon Paprika flakes
  • 1/2 teaspoon Dried oregano
  • 2 tablespoons Fresh coriander leaves chopped
  • 2 stalks Spring onion greens chopped


  1. In a bowl mix together four cups of flour, milk powder and salt. Dissolve yeast and sugar in half cup of water and allow it to stand for fifteen minutes. Keep butter in deep freezer for chilling.
  2. Add the yeast mixture to the flour. Add three-fourth cup water and knead into a smooth dough. Keep the dough, covered with a damp cloth, in a warm place to rise for thirty to forty minutes.
  3. Slice the chilled butter into thin slices. Knock back the dough and roll into a forty-centimetre by seventy-centimetre rectangle using a little flour for dusting.
  4. Brush off the excess flour. Arrange the chilled butter on two-third portion of the rectangle. Fold the uncovered one-third part over to the centre and bring over the remaining one-third part to make a book fold.
  5. Seal the sides well so that the butter does not come out. Roll the pastry again to the same size and make a book fold. Keep it in the refrigerator for half an hour covered in cling film so that no moisture goes in.
  6. Repeat the process twice without the butter. Again roll the dough into a rectangle of the same size and trim the sides.
  7. Meanwhile, to make the filling, heat oil in a pan and sauté garlic and onion till translucent. Add chicken, salami and stir-fry till chicken is cooked but still juicy.
  8. Add paprika flakes, oregano, coriander and spring onion greens and toss. Set aside. Cut dough rectangle into two strips, lengthwise, with a sharp knife and then cut into big triangles with each side measuring approximately fifteen centimetres.
  9. Place the dough triangles on a lightly floured surface. Place a tablespoon of the chicken mixture on the base of each triangle. Roll them in the shape of crescents. Place them on a baking tray,lightly brush them with the beaten egg and leave to rise in a warm, humid place for thirty minutes or till double in size.
  10. Preheat the oven to 210C/ 425 F/ Gas Mark 7. Bake the croissants in the preheated oven for fifteen minutes. Reduce the temperature to 1900°C/ 3750° F/ Gas Mark 5 and bake for ten more minutes. Serve hot immediatel

Nutrition Info

Calories 4395
Carbohydrates 418.9
Protein 160.8
Fat 230.7
Other Fiber Zinc- 3.2mg