Chicken PUFFS..

Spicy chicken puffs.. a cup of tea..and all those memorable school days!!!

This one was made with additional layer to get tat extra 'puffness' just like the ones you get in bakeries.loved spilling those pastries on my dress..even nw i enjoy that.lol.

My first experiment was a disaster it looked sick!Was using phyllo sheets then.The only reason to grab them from the store was the tag FAT FREE.But again its no sin to overlook them once a while.so the next experiment was with pepperridge's pasrty sheets.I was quite happy with the end result.It tasted just like those we get from bakeries.so if u think your puff is not tasty blame it on the pasrty sheet:-)

The packet will have 2 sheets and it can make upto 12 medium puffs.

The filling is just a variant of the mix we use for making cutlet.

Minced chicken-2 cup

chopped onions-1

green chilly-3

garam masala-1 teaspoon

chicken /meat masala-1 1/2 teaspoon

corainder powder-1 teaspoon

turmeric powder-a pinch

ginger /garlic paste-1 tablespoon

chopped curry leaves-1 string

chopped corainder leaves-2 tablespoon

pepper-1/2 teaspoon

soy sauce-1 tablespoon

crushed fennel seeds-1 teaspoon

i also added a pinch of dry oregano leaves.

salt- to taste

Beaten egg-1

Filling

Saute the onions with ginger garlic paste and salt followed by all the masalas.once the oil is cleared put the chopped chicken and saute them for a while.i used canned chicken so it was already salted.if using fresh chicken cook them with a litlle salt and pepper beforehand.

Sheet

Once thawed unfold the pastry sheets onto a surface dusted with flour.This is to prevent them from sticking.cut them according to your requirement.small..medium or large.Three vertical and one horizontal cut will help you make a medium puff.

Brush the beaten egg on to the sheets and then spoon the filling.Stick the ends together by pressing the corners and seal them with your hands.once sealed brush the beaten egg once again on the outer surface.

preheat the oven to 350 F and let them bake for 15-20mts.