Chicken Puffs
Flaky Puff pastry filled with creamy chicken, sprinkled with sesame seeds and baked to perfection. These chicken puffs are perfect for snack, picnics, light meal or party appetizer.
Ingredients
- 3 cups Boiled & Shredded Chicken See Notes
- Puff Pastry Sheets
- 1 Medium Onion (Finely Chopped)
- 1 tbsp Oil
- 2 tbsp Butter
- ½ tsp Black pepper powder
- ½ tsp White Pepper Powder
- 2 tbsp Chilli Sauce
- 1½ tsp salt
- 2 tbsp Plain Flour
- ½ cup Milk See Notes
- 1 Egg
- Sesame seed and Nigella seeds
Instructions
- In a pan heat oil and butter until it melts. Add onion and sauté until its translucent. Add plain flour and cook for 2 minutes.
- Add chicken along with Salt, pepper and Chilli sauce. Mix well until everything is combined well
- Add the milk while stirring it and mixing the chicken with wooden spoon. It should form a creamy mixture. You can add more milk to adjust the consistency but make sure its not runny.
- Allow the mixture to cool down to room temperature.
- Thaw the puff pastry at room temperature untill its easy to cut.
- You can cut puff pastry according to size you want your puffs to be. I cut a square sheet into12 squares.
- If you want the puffs to be tall, use 2 layers of puff pastry at the bottom.
- Spoon chicken mixture in the middle and put another sheet of puff pastry on top. Seal the edges with a fork.
- Brush the puff pastry with lightly beaten egg. Sprinkle with sesame, nigella seeds or both.
- Bake at 200°C for around 25 min or untill puff pastry is golden.