Golden Sesame Chicken & Melted Cheese Pastry

There is something incredibly nostalgic about the smell of buttery pastry baking in the oven. For me, this Cheesy Chicken Pastry is the ultimate "weekend win." It’s that perfect middle ground between a sophisticated dinner and a giant, homemade savory pie that the whole family wants to dive into.

I first started making this when I wanted something more substantial than a standard chicken pie but didn't want to spend hours in the kitchen. The magic happens in the middle; sealing that thick layer of cheese between the seasoned chicken ensures that when you cut into it, you get a gooey, molten center that stays exactly where it should. It’s a total crowd-pleaser that looks like it came from a professional bakery, but the secret is how simple it actually is to assemble.

Ingredients:

Minced chicken: 500g
Grated mixed cheese: 2 cups
Pastry sheets: 2 large sheets
Egg: 1 (for egg wash)
Sesame seeds: 2 tbsp
Spring onion: 1 bunch, finely chopped
Seasonings: Garlic powder (1 tsp), salt, and pepper to taste

Step-by-Step Instructions:

In a large mixing bowl, combine the minced chicken with the chopped spring onions, garlic powder, salt, and pepper. Mix thoroughly so the seasoning is evenly distributed.
Using a round ring mold (or a large bowl as a guide), divide the chicken mixture into two equal portions. Press them down to create two flat, even rounds.
Place the first chicken layer down and pile the grated cheese into the center. Place the second chicken layer on top and press the edges together firmly to trap the cheese inside.
Heat a lightly oiled pan over medium heat. Sear the chicken "giant patty" on both sides until browned and partially cooked. This ensures the meat stays juicy and fully cooked once inside the pastry.
Cut your pastry sheets into rounds slightly larger than your meat circle. Place the cooked chicken patty in the center of one sheet. Brush the outer edges with your beaten egg wash.
Place the second pastry sheet over the top. Press the edges down firmly to seal them (you can use a fork for a decorative crimped edge). Brush the entire top with the remaining egg wash and sprinkle generously with sesame seeds.
Slide your pastry into the oven and bake at 180°C for 40 minutes. You’re looking for a deep golden hue and a puffed, crispy exterior.

Serving Tip

Let the pastry rest for 5 minutes before slicing. This allows the melted cheese to set slightly so it doesn't run out too quickly, giving you that perfect "cheese pull" in every wedge.