Shwet's Sizzling Wok

A foodie's delight

Chicken Puffs

on September 2, 2013

Ingredients

Puff pastry sheets – 2 (Makes 12 puffs)

Egg white – Of 1 egg

For the filling

1. 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

Method

1. 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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