Chicken Puffs are a common occurrence on our table during the month of Ramadan. They are simple to make and loved by all.
Puff pastry is actually a favorite since it’s so versatile to work with. You can have either a sweet or savory filling depending on what you fancy that day.
And who doesn’t love flaky pastry?
By buying frozen puff pastry sheets at the store, you can easily make dozens of snacks and treats with such ease!
Spicy Chicken Puffs
These Spicy Chicken Puffs are very simple to make. With basic pantry ingredients, this Spicy Chicken filling will come together in a snap.
You could even substitute minced chicken for the boneless chicken in this recipe to skip the step of cooking the chicken separately.
I even did a lot of research into the best egg wash combo – egg & water, egg & milk and egg & cream.
For the prettiest golden hue and brightest shine, I’ve found an egg yolk and cream combination to work the best.
Egg whites are what give eggs their eggy scent, so if anyone at home is extra sensitive to the very subtle scent of egg, then just use egg yolks for your egg wash.
Water & egg and milk & egg are great options for egg wash, but the shine is relatively less. So equipped with this information, you can decide which egg wash you’d like to use!
Flaky, buttery pastry encases a flavorful shredded chicken filling that will have you reaching for more with these Spicy Chicken Puffs!
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 300 gms boneless chicken cooked & shredded
- 1 1/2 tbsp olive oil
- 1 medium red onion sliced thinly
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/2 tsp red chilli powder
- 1 cup tomato puree
- 1/4 tsp salt
- 1 tsp tomato paste
- 1/8 tsp dried oregano leaves
- 10 squares puff pastry
- 2 egg yolks
- 1 tbsp cream
- sesame seeds to garnish
Heat olive oil in a pot over medium heat. Add onions and saute until translucent.
Add ginger & garlic paste, stir to combine. Add the rest of the spices and stir.
Pour in the tomato puree and add the salt. Lower flame and cook for 2 minutes.
Add the shredded chicken and mix to combine.
Cook over low flame for 2 minutes and then add the tomato paste, stir to combine.
Continue to cook for 5 minutes or until chicken filling is dry. Remove from heat and sprinkle dried oregano leaves.
Preheat oven to 180ºC/350ºF. Cover a baking tray with parchment paper and set aside.
Whisk egg yolks and cream together.
Brush one side of a puff pastry square with the egg wash.
Spoon chicken filling on one side and close over puff pastry. With a fork, seal the corners.
Brush egg wash over closed puff pastry. Using a sharp knife, make two tiny slits to let steam escape. Sprinkle sesame seeds over the top and place on the prepared baking tray.
Bake puffs for 25-35 minutes or until pastry is golden and flaky. Serve warm.