Goa has an age-old tradition of baking a variety of bread, patties, pastries, authentic and innovative sweets. With each passing year, more bakeries and pastry shops are operating in the state. I am always amazed and in awe of their creations, but it also, gives me an opportunity to challenge my skills in the kitchen. Chicken patties are a common snack readily available at different eateries across Goa. Crispy, flaky, buttery with layers of pastry enclosing a warm mildly spiced filling of chicken in combination with sweet onion slices. Quick and easy to make at home with store bought frozen puff pastry. Savoured with a cup of hot tea is definitely delicious and satisfying.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature and moist (not watery). If warm with moisture, the puffs will turn soggy. For a beautiful shiny glaze, brush puffs with egg wash before baking. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature and moist (not watery). If warm with moisture, the puffs will turn soggy. For a beautiful shiny glaze, brush puffs with egg wash before baking. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
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Goan Chicken Patties
(Yields 16)
Filling
Ingredients:
800 grams boneless chicken thighs or breasts
600 grams onions (sliced)
2 long green chillies (chopped)
1 teaspoon chopped garlic
1 teaspoon grated ginger
3/4 teaspoon turmeric powder
1/2 teaspoon pepper powder
1 teaspoon garam masala powder
2 bay leaves
a pinch of sugar
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
In a pan, add the chicken with half cup of water, bay leaves and salt. On medium heat, cook until done, cool and shred into pieces. Set aside.
Heat oil in a separate pan, saute onion slices until soft and translucent. Add the garlic and ginger and once fragrant, fry turmeric powder. Incorporate the green chillies and shredded chicken. Mix well, sprinkle pepper powder, garam masala powder, sugar and salt. Cook for a couple of minutes until well combined. Shut off flame, stir in coriander leaves and allow filling to cool.
Note:
Pastry
Ingredients:
2 boxes of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 tablespoon white sesame seeds
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 9-inch x 9-inch square.
Cut this large square into 4 equal squares. Put spoonfuls of filling in each at the centre either straight or an angle (see pictures above).
Brush edges with egg, fold over straight or diagonally and seal. With the tines of a fork, mark along the edge of the pastry. Place each pastry puff in a baking sheet lined with parchment paper or silpat. Brush the top with egg wash and sprinkle some sesame seeds.
Bake for 20 to 25 minutes until puffed and brown.
Serve warm with ketchup and a cup of hot tea.
(Yields 16)
Filling
Ingredients:
800 grams boneless chicken thighs or breasts
600 grams onions (sliced)
2 long green chillies (chopped)
1 teaspoon chopped garlic
1 teaspoon grated ginger
3/4 teaspoon turmeric powder
1/2 teaspoon pepper powder
1 teaspoon garam masala powder
2 bay leaves
a pinch of sugar
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
In a pan, add the chicken with half cup of water, bay leaves and salt. On medium heat, cook until done, cool and shred into pieces. Set aside.
Heat oil in a separate pan, saute onion slices until soft and translucent. Add the garlic and ginger and once fragrant, fry turmeric powder. Incorporate the green chillies and shredded chicken. Mix well, sprinkle pepper powder, garam masala powder, sugar and salt. Cook for a couple of minutes until well combined. Shut off flame, stir in coriander leaves and allow filling to cool.
Note:
- The filling was replicated to taste like the bakery style Goan chicken patties. Hence, use the quantity of onions as indicated. Add extra spices, if desired. Filling enough for 20 patties.
- Boneless chicken thighs were used as they are flavourful, juicy and moist.
Pastry
Ingredients:
2 boxes of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 tablespoon white sesame seeds
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 9-inch x 9-inch square.
Cut this large square into 4 equal squares. Put spoonfuls of filling in each at the centre either straight or an angle (see pictures above).
Brush edges with egg, fold over straight or diagonally and seal. With the tines of a fork, mark along the edge of the pastry. Place each pastry puff in a baking sheet lined with parchment paper or silpat. Brush the top with egg wash and sprinkle some sesame seeds.
Bake for 20 to 25 minutes until puffed and brown.
Serve warm with ketchup and a cup of hot tea.
