CHICKEN PUFF PASTRY

Minced Chicken in a puff pastry that is flaky, crispy, and crunchy and perfect for a quick snack!

INGREDIENTS

Puff Pastry sheets - you can use the frozen one or the homemade one

(try the homemade pastry from here https://www.rupzbaking.com/post/homemade-puff-pastry )

1 Egg, beaten

To make the chicken filling

Chicken boneless pieces, 4 to 5

Chili powder- 1/2 teaspoon

Turmeric powder- 1/8 teaspoon

Coriander powder- 1 teaspoon

Garam Masala (or all spice mix) - 1/2 teaspoon + 1/2 teaspoon

Salt- 1/2 teaspoon + 1/4 teaspoon + 1/4 teaspoon

Oil- 1 tbsp

Onion, chopped- 2

1/2 tablespoon ginger, minced

1/2 tablespoon garlic, minced

1 green chilies, chopped

Curry leaves- 1 sprig

Cilantro, chopped- 1/8 cup

INSTRUCTIONS

Prepare the dough first or if using frozen puff pastry sheets, thaw it by keeping it on the counter top for an hour.

For the filling, marinate the chicken with chili powder, turmeric powder, coriander powder,

1/2 teaspoon garam masala, 1/2 teaspoon salt.

In a presssure cooker, cook the marinated and let cooked chicken cool down for a few minutes. Once done, shred the cooked chicken using your hands. Set aside.

In a saucepan over medium heat, add oil and saute the chopped onions, Add in 1/4 teaspoon salt and saute for 2 minutes. Add ginger, garlic, green chilies and curry leaves, cook till onions turn golden brown. Add shreded chicken, cook for a few minutes.

Add remaining 1/2 teaspoon garam masala and 1/4 tsp more salt, cook for a minute.

Add chopped corriander leaves and combine well. Remove the pan from the heat and let the fillinf cool down.

Pre-heat the oven to 200 C. Prepare the baking tray with parchment paper.

Cut the puff pastry sheets into equal squares.

Beat the eggs using a whisk or fork taken in a bowl.

Place 1 to 2 tbsp of chicken filling on the puff pastry square and fold it. Glue and press the edges using a fork. Using a pastry brush, spread the beaten egg over the puff pastry.

Place the chicken stuffed puff pastry sheets on a baking sheet lined with parchment paper. Bake for 20 minutes till puffs turn cripsy and golden in color. Enjoy while the puffs are warm.

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