Sunday Chicken Puffs

Chicken Puffs
Chicken Puffs

This recipe takes me back to my childhood days. It reminds me of the time when my parents and I attended Sunday morning church service and they’d buy me chicken puffs on the way home. The promise of this this flakey buttery treat always got me through the long sermons. And I know I wasn’t the only one with this thought judging by the queue at the bakery next to church. It really is the perfect Sunday snack!

Chicken puffs are essentially puffed pastry crust packed with a spiced chicken filling. Now these are not to be confused with “curry puffs”, which I’ve come across in Hong Kong. Curry puffs are stuffed with minced beef or chicken cooked in “curry powder”, which is thought to be Indian but it really isn’t.

The pastry filling in my recipe consists of chicken cooked in onions, tomatoes and spices (not curry powder). The chicken can be easily substituted with vegetables like carrots, peas or potatoes for a vegetarian dish and it will still taste as good. When the chicken puffs ran out at that bakery from my childhood, I was happy to buy the vegetarian ones. Either way, puffs were the highlight of my Sunday.

Chicken Puffs

Sunday Chicken Puffs

Baked Puff Pastry Stuffed with Chicken
2.96 from 12914 votes
Cook Time 40 minutes
Cuisine Indian

Equipment

  • Oven

Ingredients
  

  • 1 roll frozen puff pastry
  • 150-200 grams chicken cut into half inch pieces
  • 1 tbsp Ginger-garlic paste
  • 1 whole Onion, finely chopped
  • 1 medium Tomato, finely chopped
  • 1 tbsp Tomato paste
  • 20 grams Fresh coriander
  • 1 tsp Chili powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Amchur Powder
  • 2 tbsp oil
  • 1 tsp salt
  • 1 egg, beaten for eggwashing the pastry

Instructions
 

  • Prepare the Chicken filling:
  • Heat oil in a skillet.
  • Add the ginger and garlic paste and fry for a few seconds.
  • Then add the chopped onion and fry until it turns brown.
  • Add the chopped tomatoes and fry until the liquids mostly evaporate.
  • Add the tomato paste, as it helps intensify the flavor.
  • Add all the powdered spices and salt and mix until the chicken cooks completely.
  • Finally add the chopped coriander leaves.
  • Set the mixture aside until it's completely cooled and ensure that the mixture is completely dry before you assemble it to avoid the pastry packets from leaking out during baking.

Assemble

  • Thaw the puff pastry sheet completely.
  • Dust the working surface with some flour to ensure the pastry doesn't stick.
  • Cut the pastry into squares or rectangles but ensure they are roughly equal in size.
  • Place a scoop of the filling in one square and ensure it doesn't overflow.
  • Gently place another square on the filling and press the edges together to seal it from all four sides. You can use a fork and press down on the edges to seal the pasty as well.
    Assembling the Chicken Puffs
  • Egg wash the top of the puff pastry using a brush to ensure a shiny glaze during the bake.
    Chicken Puffs Egg Washed
  • Place the baking tray in the middle rack an oven pre-heated to 180 degrees.
  • Bake for about 15 to 20 minutes.
  • The Chicken Puffs are ready once the pastry pockets have puffed up and the top has turned golden.
Keyword baked, chicken
Chicken Puffs with Ketchup and Coriander Chutney
Chicken Puffs With Ketchup and Coriander Chutney

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