2 cups chicken breasts
1 tsp black pepper
2 green chillies
1 tsp Garlic Powder
1/4 cup ghee
1 cup maida
2 cups milk or as needed for sauce
2 tbsp Mayo
1 Cup parmesan cheese grated
Salt and pepper to taste
1 muffin pan
1 box of Pillsbury puff pastry
1 egg for egg-wash
Cook chicken breasts with black pepper and salt in some water, drain and keep.
Slice into thin pieces.
In a saucepan and add ghee, onion, green chillies, garlic and ginger.
Saute till onions are soft and translucent.
Stir in the flour and cook for a couple of minutes.
Next add milk in batches stirring continuously to avoid lumps. Let the white sauce come to a boil and then add all the ingredients except the Pillsbury pastry.
Make 11 large circles of pastry as shown in video
Make 11 small circles of pastry as shown in video
Fill the muffin pan with large pastry circles
Add filling and top with the smaller circle of pastry
Brush with an egg-wash (Mix 3 tsp water + beaten egg)
Preheat oven to 420 F
Bake till pastry is puffed and golden brown
Re-igniting the ancient cuisine of India. Recipes and foods are cooked and photographed in USA. Parsi Cuisine cookbooks are authored by Rita Jamshed Kapadia.