Chicken Puffs
Chicken puffs- a perfect tea time snack
Ingredients:
- Puff pastry thawed-6
- Egg white-of one egg
- Chicken boneless-200gm
- Onion-1
- Ginger garlic paste-1tsp
- Green chilly-1
- Turmeric powder- ½ tsp
- Chilly powder- ½ tsp
- Coriander powder- /2 tsp
- Pepper powder- ½ tsp
- Coriander leaves chopped-1tsp
- Salt- to taste
- Tomato paste-1tbsp
- Oil-2tsp
Preparation:
- Cook chicken pieces with little salt, pepper powder and turmeric powder until soft and cooked well.
- Mince it in to small pieces.
- Heat oil in a pan, sauté onions until transparent.
- Add ginger garlic paste and green chilly.
- Sauté for a minute.
- Add all the powders one by one mixing well after each addition.
- Add minced chicken pieces, coriander leaves and tomato paste in to it.
- Mix well for 2 minutes and switch off the flame.
- Allow it to cools down completely before stuffing.
- The puff pastry must be soft (take out from freezer for few minutes before) and put it on a lightly floured surface. Otherwise it gets stick on it or gets broken.
- Beat the egg white with a spoon and keep it nearby.
- Apply little water at the four sides of the puff pastry (in order to stick together; when it folds).
- Add the stuffing inside the puff pastry; carefully fold it with the other end and give a gentle press. Ensure that it’s closed completely. If you want press the sides with a fork.
- Place it on top of a greased baking tray and apply egg white on top of it evenly (to get a nice golden color).
- Bake it in a pre-heated (at 180 degree) oven for about 15-20 minutes until the puffs get golden color on top and puffed up fully.
Chicken Puffs
Reviewed by fejnaem
on
19:29
Rating:

At what temperature?
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