These puffs have a creamy chicken filling, mildly spiced with a buttery, flaky exterior. We all have nostalgic memories of our favourite foods. Mine is definitely the chicken puffs. After Sunday church service, we used to savour these from the local bakery shop in Mumbai, India. A stunning appetizer that looks impressive and tastes delicious.
The outer crust is shaped in a muffin tin which encloses the filling and covered with a pastry disc. These puffs are baked in a hot oven till puffed and golden brown. A family favourite enjoyed at tea time with a cup of hot tea.
The outer crust is shaped in a muffin tin which encloses the filling and covered with a pastry disc. These puffs are baked in a hot oven till puffed and golden brown. A family favourite enjoyed at tea time with a cup of hot tea.
Chicken Puffs
(Makes 16)
Filling
Ingredients;
2 boneless chicken breasts
1 onion (chopped)
2 green chillies (finely minced)
3 large cloves of garlic (finely minced)
1 teaspoon of grated ginger
1/4 cup butter
1/2 cup white flour
1 1/2 cups milk
1/2 cup water
1 bay leaf
2 tablespoons of mayonnaise
salt
Method:
Season chicken breasts with salt. Place in a pan with 1/2 cup water and a bay leaf. On medium heat, cook breasts, cool and shred into pieces.
Melt butter in a saucepan and add onion, green chillies, garlic and ginger. Saute till onions are soft and translucent. Stir in the flour and cook for a couple of minutes. With a whisk, gradually add milk stirring continuously to avoid lumps. Let the white sauce come to a boil and then add shredded chicken, pepper powder, mayonnaise and salt. Mix well and cook for a couple of minutes. Remove saucepan from heat and allow filling to cool.
Pastry
Ingredients:
2 boxes of Tenderflake puff pastry (397 gms each - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
Lightly spray or grease a muffin pan with oil. You will need two muffin pans or make in batches if you have only one.
On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. With a 4.5” and 2.5” round cutters, cut 18 circles of each size. Place the larger circle in the muffin pan and fill with a tablespoon or two of chicken filling. To seal, lightly apply egg wash on the outer edge of the cup. Cover with the smaller disc and brush top with egg wash. Bake till puffed and golden brown. Serve warm.
Note
(Makes 16)
Filling
Ingredients;
2 boneless chicken breasts
1 onion (chopped)
2 green chillies (finely minced)
3 large cloves of garlic (finely minced)
1 teaspoon of grated ginger
1/4 cup butter
1/2 cup white flour
1 1/2 cups milk
1/2 cup water
1 bay leaf
2 tablespoons of mayonnaise
salt
Method:
Season chicken breasts with salt. Place in a pan with 1/2 cup water and a bay leaf. On medium heat, cook breasts, cool and shred into pieces.
Melt butter in a saucepan and add onion, green chillies, garlic and ginger. Saute till onions are soft and translucent. Stir in the flour and cook for a couple of minutes. With a whisk, gradually add milk stirring continuously to avoid lumps. Let the white sauce come to a boil and then add shredded chicken, pepper powder, mayonnaise and salt. Mix well and cook for a couple of minutes. Remove saucepan from heat and allow filling to cool.
Pastry
Ingredients:
2 boxes of Tenderflake puff pastry (397 gms each - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
Lightly spray or grease a muffin pan with oil. You will need two muffin pans or make in batches if you have only one.
On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. With a 4.5” and 2.5” round cutters, cut 18 circles of each size. Place the larger circle in the muffin pan and fill with a tablespoon or two of chicken filling. To seal, lightly apply egg wash on the outer edge of the cup. Cover with the smaller disc and brush top with egg wash. Bake till puffed and golden brown. Serve warm.
Note
- Bake time varies with the brand, type, size of the oven. It should take anywhere from 15 to 20 minutes for the pastry to puff and turn golden brown. Ensure that the oven is preheated at the indicated temperature before placing the muffin pan or else, the pastry won't puff and will be limp.
