Spiced Chicken Puffs

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 Chicken & Veg puffs were the rich kids' samosas back in the day. Of course, now everyone can afford it. I remember when we settled for "singada" (samosas) & "bara" (Urad Wada) for our evening snacks, some of our (richer) friends would get puffs. These were buttery puffed pastry filled with spiced vegetables (mainly potatoes) and sometimes chicken. Of course, in Cuttack, chicken was not that popular with snacks. I am sure, later on everything became OK.



So these puffs are actually a way to use up the left overs from a chicken keema biryani where as usual I made a lot of keema & did not soak as much enough rice. So I used up about 3/4th of the keema for the biryani & then the rest went into this buttery puffs. 



These puffs are of course good for snacking but they are also a very good breakfast option. You can prep them ahead of time & then bake them while your guests have their drinks & they will serve as a very good appetizer for the dinner. 

Recipe is super simple if you have ready-made chicken keema. 



For the recipe of chicken keema go here. 

What I used

  • Left over chicken keema - must have been around 1.5 cups (if I'd have measured)
  • 2 sheets store bought frozen puff pastry
  • Wee bit water for sealing the pastry
  • Wee bit vegetable oil to brush on top of the puff pastry for a golden color

Process
  • Defrost the puff pastry until they are softer & pliable
  • Cut each sheet into 3 length wise pieces (They are usually folded that way so you can easily just cut in-line with the folds)
  • Then cut each strip into two pieces which we will then stuff & seal
  • Lay one piece of pastry --> Add a mound full of keema --> cover with another piece of pastry --> seal with water on all four sides --> Ensure no stuffing is oozing out. 
  • Lay on a baking sheet --> Brush with little vegetable oil --> Bake on 350 F for 35 - 40mins until they have puffed up & flaky and golden
Enjoy warm. 


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