Chicken Puffs

Chicken puffs- a perfect tea time snack

Ingredients:

1. Puff pastry thawed-6
2. Egg white-of one egg
3. Chicken boneless-200gm
4. Onion-1
5. Ginger garlic paste-1tsp
6. Green chilly-1
7. Turmeric powder- ½ tsp
8. Chilly powder- ½ tsp
9. Coriander powder- /2 tsp
10. Pepper powder- ½ tsp
11. Coriander leaves chopped-1tsp
12. Salt- to taste
13. Tomato paste-1tbsp
14. 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.