Chicken Puffs

Instructions

1. 1

   Cook and Shred the Chicken

   • Place the boneless chicken in a small pot. Add enough water to cover it and a pinch of the salt.
   • Bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes, or until the chicken is cooked through and no longer pink inside.
   • Drain the water completely and let the chicken cool for 5-10 minutes.
   • Once cool enough to handle, shred the chicken into fine pieces using two forks or your fingers. Set aside.
2. 2

   Prepare the Savory Filling

   • Heat vegetable oil in a pan or skillet over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and golden.
   • Add the ginger garlic paste and chopped green chilli. Cook for 1 minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chilli powder, and coriander powder. Sauté for 30 seconds until fragrant.
   • Add the shredded chicken and the remaining salt. Mix thoroughly to ensure the chicken is well-coated with the spices.
   • Cook for another 2-3 minutes, stirring occasionally. Turn off the heat.
   • Finally, stir in the garam masala and freshly chopped coriander leaves. Transfer the filling to a bowl and let it cool down completely.
3. 3

   Assemble the Puffs

   • Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
   • Lightly flour a clean work surface and gently unroll the thawed puff pastry sheet.
   • Using a sharp knife or pizza cutter, cut the sheet into 6 equal rectangles (approximately 4x5 inches each).
   • Spoon about 2 tablespoons of the cooled chicken filling onto one half of each rectangle, leaving a 1/2-inch border around the edges.
   • Lightly brush the borders with water. Fold the empty half of the pastry over the filling to create a rectangle or turnover.
   • Press the edges together firmly to seal. For a decorative and secure seal, crimp the edges with the tines of a fork.
4. 4

   Bake to Golden Perfection

   • Carefully transfer the assembled puffs to the prepared baking sheet, spacing them about 1-2 inches apart.
   • Using a sharp knife, make two small diagonal slits on the top of each puff. This allows steam to escape and prevents them from bursting.
   • In a small bowl, beat the egg to create an egg wash. Brush the tops of the puffs evenly with the egg wash for a golden, shiny finish. (For an egg-free version, you can use milk).
   • If using, sprinkle the nigella seeds or sesame seeds over the top.
   • Bake in the preheated oven for 20-25 minutes, or until the puffs are deeply golden brown and puffed up. Rotate the baking sheet halfway through for even baking.
   • Remove from the oven and let them cool on a wire rack for at least 5-10 minutes before serving. They are best enjoyed warm.