The Crispy Chicken Puffs And Memories So Fond!

The first thing I wanted to lay my hands on after I settled here in Delhi was a pack of… wait for it… puff pastry sheet (yeah, of all things)! It was during our Singapore days when I got introduced to this wonderful ingredient and those fine layers it leaves, I had to fall in love with it instantly. It’s been three years since we returned home and we changed two stations before I could grab a pack and store in my freezer. Yes, I do owe Delhi big time! :P

Now talking about puff pastry, the thought of puffs comes to me automatically. It’s not just the thought, but it brings back some of the very fond memories.

Growing up Sundays used to be always special. Mom would cook absolutely delicious spread for the day – breakfast could be super soft appams with creamy stew or she would make idiyappam seviya, for lunch her super special fried rice with stunning chilli chicken, guaranteed to lick clean homemade ice cream (with custard) for dessert, and some exotic seafood for dinner. When mom would make deliciously filling snacks on every week day, Sundays she takes off; when she enjoys her elaborate nap time I and my sister would pay a visit to one of the nearby bakeries and buy snacks such as puffs (egg puffs used to be my favourite), samosas (not the kind you get in North), bakery biscuits, namkeens and the like. All four of us would then sit in front of TV and watch Sunday movie at 4 PM, which DD Kerala used to air. Such an amazing time it was! I’m already so looking forward to their visit this October when we can all relive those days once again.

Back to reality – my better half has been behind me asking for some savoury snacks (not the usual kind) that he could carry to his office and I realized nothing less than a classic can shut him up. So this happens to be my first try making meat puffs and when the first batch was in the oven, I couldn’t sit down and relax but take my rounds. Finally, did I nail it? I think I so did! :p

With puff pastry, making such treats at home is just as easy as 1, 2 3…

Minced Chicken Puffs Recipe (& formula for reliving old memories)

YOU NEED:

Puff pastry sheet – 1 (thawed as per package instructions)

Egg, 1, for egg wash

For the filling:

Oil, 1 tbsp

Onions, 2 medium, chopped

Ginger-garlic paste, 1 -2 tsp

*If you like biting into green chilies, you may add that as well.

Turmeric powder, ¼ tsp

Chili powder, ¾ tsp

Coriander powder, 1 tsp

Chicken masala, ½ tsp (this could be substituted with garam masala)

Salt to taste

Minced chicken, 250 gm

Coriander leaves, a small bunch, chopped

Notes –

*  You could add more veggies like peas, carrots and the like.

*  You may also make a full veg version with potato or paneer as base.

*  If you have your favourite filling then that can be used as well; scope of improvisation is just endless and what I tried is the basic one. 

I tried some different shapes. 

HOW TO:

Preparing the tilling:

Heat oil in a pan and add onions. Saute well until it turns translucent and slightly browned and then add ginger-garlic paste. Saute for a couple of seconds and add the powders one by one. Stir well to combine and once the oil separates, add salt to taste (you may want to add enough keeping in mind the chicken we are about to add).

Now to the above mix, add minced chicken and on high heat stir fry separating the meat and coating it with masala as you go. Lower the heat and cook until the chicken is done, occasionally stirring to make sure the pieces do not get stuck at the bottom or burned. Once the chicken is cooked and the mix is ready, switch off.

Add chopped coriander and if you desire, a squeeze of lime, mix well and keep aside. 

Preparing the pastry sheet:

Prepare a well floured surface and place the pastry sheet on that. Using a rolling pin, roll down the sheet into a thin stretch and make 8-16 portions of it, depending on the size or shape of the puff you want. 

Assembling the puff:

Preheat the oven at 200 degree Celsius.

Take each portion of the divided sheet and add the filling; take care not to overdo filling because the sheet swells up on baking and chances are there that it may fall apart. Once the filling is in, secure the portion and seal the edges, either by pressing with a little water or egg wash.

Layer a baking sheet with butter paper and place the puffs on that. Finally, give the pieces a nice egg wash and pop it in the oven. Bake for 15-20 minutes or until the top turns golden brown.

Once done, remove from oven and let it cool;serve warm with your favourite sauce and a cup of hot tea!

And then slip into yesteryears and enjoy the good old memories the chicken puffs bring back!