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Chicken Puffs

Course Desserts & Tea Snacks, Starters
Prep Time 20 hours
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Chicken Filling

  • 500 gram Boneless Chicken Thighs
  • 1.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp thyme
  • 2 tbsp butter

White Sauce

  • 3 tbsp butter
  • 100 gram onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 3 green chillies
  • 0.5 tsp rosemary
  • 1 tsp fresh thyme (dried works too)
  • 4 tbsp flour
  • 1.5 cup milk
  • 50 ml fresh cream
  • 50 gram cheese

Pie

  • pastry sheets
  • egg for brushing

Instructions

Chicken Filling

  • Marinate chicken with salt and pepper
  • Heat a pan, add butter and thyme
  • Add in the chicken and allow it to cook for about 10 mins until tender
  • Once cool, finely chop the chicken into small pieces. Set aside.

White Sauce

  • Finely chop the onion, garlic, green chillies, rosemary and thyme
  • In a pan, heat the butter and add in the onions
  • Once translucent, add in garlic and chillies. Allow to cook for 2 mins
  • Next add in the flour and mix well. If needed, add in another tbsp of butter
  • Slowly pour in the milk mixing well to avoid any lumps. Grate the cheese and add it in. Add in the cream.
  • Blend the white sauce to make a smooth paste if you like. If you don't mind the bite of onion in your mouth you can leave it as is.
  • Mix in the white sauce with the chicken. Allow to cool in the fridge
  • Preheat the oven with 180degrees on fan bake
  • Use a silicon muffin tray, spray some oil.
  • With a 4.5" and 2.5" round cutters, cut 18 circles of each size
  • Place the larger circle in the muffin pan and fill with a tablespoon or two of chicken filling.
  • To seal lightly apply egg wash on the outer edge of the cup. Cover with the smaller disc and brush top with egg wash
  • Fan bake on 180degs and bake for 20 -30 mins until puffed and golden brown
  • In case your pastry it not quite golden from the bottom, remove the puffs from the silicon moulds and put them into the oven on fan bake for a further 10 minutes.
  • Serve hot with Parsi choi