mexican chicken pasties

Written By Angelica Pupillo

The teens I work with often seek lunch ideas they can prep on the weekend for the week ahead. While I enjoy salads with roasted veggies and hummus, some teens prefer something more fun (and I’m all for it!). These can be made in advance and stored in an airtight container in the fridge until they’re ready to pack their lunch box. Hope you love this one!

recipe (makes 8)

ingredients

pasties:

  • ½ brown onion, finely diced

  • 1 red capsicum, finely diced

  • 350g chicken thighs, roughly chopped

  • 1 tbsp paprika

  • 1 tsp ground cumin

  • 1 tbsp dried oregano

  • 1 tsp granulated garlic

  • Pinch of chilli flakes

  • 1 400g can corn, rinsed and drained

  • 100g feta, crumbled

  • 2x packets Mountain Bread rye wraps (link this)

  • 1 egg

  • Salt

  • Olive oil

dipping sauce (not essential, but highly recommended)

  • 1 avocado, mashed

  • ¼ red onion, finely diced

  • 1 tomato, finely diced

  • Squeeze of lemon juice

  • Salt

  • Olive oil

method

1. In a large saucepan with high sides over high heat, drizzle in a couple of tbsp of olive oil and add in the onion and capsicum. Sprinkle with salt and sauté until the onion is translucent.

2. Add the chicken to the pan along with the paprika, cumin, oregano, granulated garlic, chilli flakes and a generous sprinkle of salt. Sauté until the chicken is completely cooked through. Stir through the corn and set aside to cool.

3. Preheat your oven to 180C.

4. To create the pasties, start by laying down two pieces of the Mountain Bread on top of each other, followed by two tablespoons of the chicken mix and a sprinkle of the feta. Use the video (link) to fold the pasties into a parcel and then lay it on the tray. Repeat until the mixture is finished.  

5. Beat an egg in a small bowl and use a pastry brush to cover the top of each pastie in the egg mix. Sprinkle the top of each with salt and dried oregano.

6. Bake for 15 minutes or until golden and crispy.

To make the dipping sauce – simply mix together the mashed avocado, onion, tomato, lemon juice, a pinch of salt and a drizzle of olive oil.

tip

Store in an airtight container for 5 days or you can freeze them and reheat them when you’re ready for them.

hungry for more?

For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.

Angelica Pupillo
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