Chicken Puffs - Shwetha Amit Pai
Puff pastry sheets – 2 (Makes 12 puffs)Egg white – Of 1 egg
For the filling1. Chicken – 2 breast fillets
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
2. Onion – 1 small, finely chopped
Ginger-garlic paste – 1.5 tbsp
Tomato – 1 medium, chopped
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
Coriander powder – 2 tsp
Curry leaves – 2 tbsp, chopped
3. Salt – To taste
4. Oil – 1 tbsp
Method1. Cut the chicken breast into small pieces.
2. Heat oil in a pan. Add ginger-garlic paste and chopped onion. Saute until lightly browned. Bring down the heat and add the masala powders. Saute for a few seconds and add the chopped tomato. Cook for 1 – 2 minutes. Add the minced chicken and chopped curry leaves. Stir-fry for a few minutes. Sprinkle a little water if it is very dry. Switch off. Set aside.
3. Thaw the puff pastry sheets as instructed in the package. I used Sunbulah puff pastry sheets .Roll the pastry into required thickness. Fill 1-1.5 tbsp of the chicken filling. Line the edges with a little water and seal the puffs or press a fork into the edges. Arrange the prepared puffs on a baking tray greased with oil. Lightly beat the egg white and brush on top of the filled puff pastries. Preheat the oven to 400 F and bake for 15 – 20 minutes or until the puffs turns golden brown on top.
For the filling1. Chicken – 2 breast fillets
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
2. Onion – 1 small, finely chopped
Ginger-garlic paste – 1.5 tbsp
Tomato – 1 medium, chopped
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
Coriander powder – 2 tsp
Curry leaves – 2 tbsp, chopped
3. Salt – To taste
4. Oil – 1 tbsp
Method1. Cut the chicken breast into small pieces.
2. Heat oil in a pan. Add ginger-garlic paste and chopped onion. Saute until lightly browned. Bring down the heat and add the masala powders. Saute for a few seconds and add the chopped tomato. Cook for 1 – 2 minutes. Add the minced chicken and chopped curry leaves. Stir-fry for a few minutes. Sprinkle a little water if it is very dry. Switch off. Set aside.
3. Thaw the puff pastry sheets as instructed in the package. I used Sunbulah puff pastry sheets .Roll the pastry into required thickness. Fill 1-1.5 tbsp of the chicken filling. Line the edges with a little water and seal the puffs or press a fork into the edges. Arrange the prepared puffs on a baking tray greased with oil. Lightly beat the egg white and brush on top of the filled puff pastries. Preheat the oven to 400 F and bake for 15 – 20 minutes or until the puffs turns golden brown on top.
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