Being portion-sized appetizers, they’re hard to resist and are a fascinating treat for potlucks, celebrations, and get-togethers.
And who can say no to these little hors d’oeuvres, such as spicy paneer bites, black bean corn salsa bites, and quinoa bites – they are so tempting, inviting, and not to mention indulgent! Filled with minced chicken mixture and packed with flavors and texture, these pastries can be enjoyed for breakfast or an evening snack alongside a cup of hot masala tea or coffee. These puff pastries are versatile and very convenient to use. They can be filled with any mixture of one’s choice, ranging from a variety of vegetarian to non-vegetarian fillings. You can use the homemade puff pastry sheets or store-bought ones if you want to save time and effort. Making them is tiring, but using store-bought pastry sheets can be a real-time saver.
Easy and quick savory recipe Packed with flavors and texture A no-mess, no-fuss recipe Can be prepared in advance and baked when ready to serve Perfect grab-and-go kind of treat Doesn’t need any kneading or fermenting Baked recipe, therefore healthier than the fried ones!
Since this is a scalable recipe, too, you can make this recipe in bulk to feed a large crowd.
Chicken — The filling is prepared with chicken and aromatic spices that add flavors to the mixture. Ghee — Used for cooking the filling mixture. Spices — Bay leaf, whole black cardamom, black peppercorns, cumin seeds, paprika, and coriander powder- render a burst of flavor and aroma to the recipe. Tomatoes — Adds a slight tanginess that the recipe calls for. Garam masala powder — Added for an intense taste and aroma. Cream — This is optional, but adding this to the minced chicken puffs recipe will bring richness in taste and delectability. Cilantro leaves (dried) — Added for flavor and garnishing.
Transforming to a vegetarian recipe — This minced chicken puffs recipe has a delicious chicken filling, but you can substitute chicken with paneer, mushrooms, soya chunks, and even tofu to transform this recipe into a vegetarian. The recipe instructions remain the same, while the protein varies per your choice. Puff sheets or Phyllo sheets? This recipe is prepared using puff pastry sheets. Puff sheets may be substituted with Phyllo sheets, but then you can follow this recipe to prepare Keema Samosa. However, Phyllo sheets are different from Puff sheets. Phyllo sheets are very thin tissue paper-like dough traditionally used for making Greek dishes. These are very fragile and delicate to work with compared to the Puff sheets, which are thicker, denser, and contain more fat. Storing the unused sheets — Leftover Puff pastry sheets can be wrapped in a cling sheet/plastic sheet and stored in the refrigerator’s freezer section for about 2 months. When needed, thaw them overnight in the fridge and use them as per the instructions. Securing the edges is essential — Puff pastry sheets contain a thick layer of fat (butter) that evaporates during baking. This develops steam which pushes the puff sheet layers upwards. If not secured well, the edges will open and expose the filling. To avoid this, apply water to the edges and seal them properly.
To bake the crispiest puffs — If you want your chicken puffs to be extra flaky and crisp, chill the freshly filled raw pastry sheets before baking. This step ensures that the end product is extra crispy and flaky. Perfectly puffed pastries — Once the minced chicken puffs start turning golden brown and crispy, it means the puffs are ready to serve and are baked to perfection. Prepare in advance — This beautiful recipe can be prepared and baked when ready to serve. You need to prepare the chicken filling and store it in the fridge. When you need to serve the chicken puffs the next day, cut the thawed pastry sheets and fill them with the chicken filling. Seal them at the edges and bake them as instructed in the recipe card below. Prepare them in desired shapes — These chicken puffs can be made in any desired shape. Feel free to experiment with the shapes. Cool the stuffing before filling — Before being stuffed into the puffs, the mixture needs to be cooled and spread into the puffs. If the mixture is still warm, it will loosen the pastry sheets, which may start to melt. In that case, the puff sheets will refuse to rise and puff to their crispiness. Flouring the surface — When rolling the sheets, they may stick to the rolling pin and board because of the hot and humid weather. To prevent this, consider chilling the rolling pin and the board and then spread the puff sheets for filling.
Follow the step-by-step instructions to make the best Minced Chicken Puffs
Grab these little bites of happiness and delight your taste buds with something awesomely scrumptious. Does this sound appetizing? If that does, get your ingredients, and let’s start immediately. And don’t forget to share it with your family and friends.
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