Chicken puff is an irresistible snack or party appetizer with crunchy flaky layers of pastry filled with seasoned chicken keema. It’s a super easy recipe with just 5 ingredients that can be made in under 30 minutes!
Make sure you use puff pastry sheets instead of phyllo dough for the best results. Also, chilling the dough before working with it will help retain the distinct layers.
Ingredients
A savory chicken pocket or appetizer made of puff pastry with a peppered chicken filling. These can be served as a snack for the kids or at your next party with friends. They can also be made in advance and frozen.
This is a super easy recipe with very minimal prep work. Just mix everything together and the only time consuming part is cooking the chicken. I like to pressure cook the chicken with black pepper powder, salt and some mushrooms. After the chicken is tender, I shred it up.
You can experiment with different spices and herbs if you wish to change the flavor profile. Garlic powder, paprika or chaat masala are good options. You can also add some chopped veggies like corn, bell peppers, peas or green onions/scallions. Brushing the puffs with egg is optional.
After the egg wash, move the chicken puffs to parchment paper lined sheet pans and bake them until golden brown. Once they’re cooked, serve warm with a sauce or chutney of your choice.
Preparation
Puff pastry sheets can be bought in any grocery store – look for them in the frozen dessert section. Please note that puff pastry dough is different from phyllo dough. It is made of laminated layers with thin slivers of butter in between, and it puffs and flakes up when baked.
To make the chicken filling, saute the flour for a minute to get rid of its raw taste and add milk and cream. This will form the roux or white sauce that the chicken will simmer in. The sauce will thicken as it cooks, but be sure to stir it often enough to prevent sticking.
You can also add spices and herbs to the filling if you prefer (salt, pepper, paprika, chili powder, garlic powder, or herbs like thyme, rosemary, or parsley). If you want to turn this into a vegetarian snack, replace the chicken with equal amounts of vegetables. You can also brush the puffs with an egg wash before baking to give them a nice golden color.
Cooking
Chicken puffs, also known as kofte keema, are a great snack to satisfy sudden hunger pangs. They have a crispy, flaky cover that wraps a succulent mix of meat. They are quick to prepare and are perfect for an evening snack or a weekend tea party with friends.
To make this delicious recipe, start by thawing the puff pastry sheets in the refrigerator. Once thawed, you can use them to prepare the stuffed pastry pockets. If you don’t thaw them, they will be sticky and difficult to work with.
The chicken filling mixture can be prepared while the puff pastry is thawing. The ghee in this recipe adds a rich taste and flavor to the chicken. The addition of coriander powder gives this dish a fresh, pleasant aroma. The cream used in this recipe is optional, but it helps the filling maintain its shape and texture when baked. Also, it provides a creamy and oozy consistency to the chicken kofte.
Serving
Bakery Style Chicken Puff is a quick and easy puff pastry appetizer filled with homemade creamy chicken filling. It’s perfect finger food for parties or picnics and can be made ahead and frozen for later.
Start by making the chicken mixture. You can do this in a blender or food processor. This helps it become smooth and fine in texture. Taste test and add salt to taste.
Once the chicken is ready, make the puff pastry. You can use a rolling pin to slightly extend it, but don’t overwork the dough. Divide the sheet into equal parts. If you want the puffs to be tall, then add another layer of puff on top and spoon the chicken mixture in the middle. Seal the edges using a fork. Brush the top with beaten egg and sprinkle sesame seeds or nigella seeds on top.
Bake in a preheated oven until golden. Serve warm. Enjoy! These can be eaten as a snack or light meal with a salad.بف دجاج