Chicken Puff Pastry

Flaky puff pastry stuffed with a spicy chicken filling made with onions, chilies, and warm spices. A savory snack perfect for teatime or parties.

Info

• Prep Time: 25 minutes
• Cooking Time: 30 minutes
• Servings: 8–10 puffs

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Ingredients

For the Chicken Filling (Boiling Stage)

• Boneless chicken – 200 g
• Ginger-garlic paste – 1 tsp
• Black pepper powder – 1/2 tsp
• Oil – 1 Tbsp
• Salt – 1/2 tsp
• Water – 1 cup

For the Masala

• Onions, finely chopped – 1 1/2 cups
• Green chilies, chopped – 3–4
• Ginger-garlic paste – 1/2 tsp
• Cumin powder – 1/4 tsp
• Black pepper powder – 1/2 tsp
• Tomato ketchup – 1 Tbsp
• Oil – 2 Tbsp
• Salt – to taste

For Assembly

• Puff pastry sheets – 1 package (2 sheets), thawed
• Egg yolk – 1 (for egg wash)

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Procedure

Step 1: Cook Chicken

1. In a pan, add chicken, ginger-garlic paste, black pepper, oil, salt, and water.
2. Boil until chicken is fully cooked and water evaporates.
3. Shred the chicken into small pieces.

Step 2: Prepare Masala

1. Heat oil in a pan, sauté onions until soft and golden.
2. Add green chilies and ginger-garlic paste, cook for 1 minute.
3. Add cumin powder, black pepper, and salt. Mix well.
4. Stir in tomato ketchup.
5. Add shredded chicken, toss until well combined and slightly dry.
6. Cool the filling completely.

Step 3: Assemble Puffs

1. Preheat oven to 375°F (190°C).
2. Cut puff pastry sheets into squares or rectangles.
3. Place 1–2 Tbsp of chicken filling in the center.
4. Fold pastry over into triangles or rectangles, seal edges with a fork.
5. Brush tops with beaten egg yolk for golden color.

Step 4: Bake

1. Arrange puffs on a lined baking tray.
2. Bake for 20–25 minutes, or until golden brown and puffed.

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Notes

• Make sure filling is completely cooled before stuffing the pastry, to prevent soggy layers.
• Can be frozen before baking — bake directly from frozen, adding 5 extra minutes.
• Serve hot with ketchup or mint chutney.