• 6 Brito’s chicken breasts, shredded
  • ½ red onion, chopped
  • 115g plain cream cheese
  • 125ml St Louis barbeque sauce
  • 60ml St Louis chili sauce
  • Handful fresh basil, chopped
  • 800g puff pastry, defrosted
  • 250g mozzarella, grated


  1. Preheat oven to 200°C.
  2. Combine chicken, red onion, cream cheese, barbeque sauce, chili sauce, and basil. Season
  3. Cut puff pastry into 6 triangles each.
  4. Place a medium-sized ovenproof bowl in the center of a baking tray.
  5. Arrange triangles around the bowl, overlapping, with a pointed side facing outwards
  6. Arrange chicken mixture on top of the pastry in a ring around the bowl
  7. Top with mozzarella.
  8. Remove bowl from the center.
  9. Fold over puff pastry to form a wreath and enclose filling.
  10. Pinch seams with a fork.
  11. Bake for 40 minutes or until golden and cooked through.
  12. Serve with herby yogurt or a dipping sauce of your choice