Appetizer Chicken Pastry Pie Recipes Snack

Delicious Chicken Puffs

updated on

On this #NationalPieDay Pastry + Filling = pie.

#PieDay here is a parsi favorite recipe in this Video to share, make and enjoy.

I’m linking this recipe to Fiesta Friday #286, co-hosted this week are Mollie @ Frugal Hausfrau and Laurena @ Life Diet Health.

Recipe

Ingredients
2 cups chicken breasts
1 tsp black pepper
1 onion
2 green chillies
1 tsp Garlic Powder or 1/2 tsp Adoo-Lasan paste
1/4 cup ghee
1 cup flour (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

Pastry
1 box of Pillsbury puff pastry
1 egg for egg-wash

Method

  1. Cook chicken breasts with black pepper and salt in some water, drain and keep.
  2. Slice into thin pieces.
  3. In a saucepan and add ghee, onion, green chillies, garlic powder or Adoo-Lasan paste.
  4. Saute till onions are soft and translucent.
  5. Stir in the flour (maida) and cook for a couple of minutes.
  6. 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.
  7. Cool filling
  8. Make 11 large circles of pastry as shown in video
  9. Make 11 small circles of pastry as shown in video
  10. Fill the muffin pan with large pastry circles
  11. Add filling and top with the smaller circle of pastry
  12. Brush with an egg-wash (Mix 3 tsp water + beaten egg)
  13. Preheat oven to 420 F
  14. Bake till pastry is puffed and golden brown

Parsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com

AboutParsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide.
Thanks for visiting.
http://www.ParsiCuisine.com

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8 Comments

  1. Ooo Rita, I was wondering what to do with the rest of my puff pastry – these look and sound amazing! Can I just ask about how you cook the chicken? Did you boil it or poach it and for how long? Thank you! and thanks for sharing at Fiesta Friday.

  2. I boil the chicken and then shred it most of the time. However, if I have leftover roast chicken (Costco) I use that and that is cooked. Either way it is the sauce and I think the green pepper punch that makes these chicken puffs yummy for me. Experiment and add your favorites. 🙂

  3. I boil the chicken and then shred it. Boil till the chicken is nice and soft, 20 minutes or more.

    The rest of the puff pastry can be baked by it self with a egg-wash. This will give you nice puff biscuits. Add cumin to the pastry if you like.

  5. Hi Rita
    When you say two cups of chicken breast I am not sure how much kgs please. Please can you let me know.
    Thanks
    Minoo.

  6. Hi Minoo,
    I use approx 2 lbs of the chicken breasts with no bones or skin.
    You should have 2 cups after the chicken is cooked, drained and sliced.
    If you have more you can use it in sandwiches.
    Do let us know when you make it.
    Rita

  7. In the ingredients you say garlic powder. In the method, it’s garlic and ginger. Is the ratio of 1/2 c flour to 2 c milk correct?

  8. Yes. It is “1 tsp Garlic Powder” AND in the method it indeed is “garlic and ginger”. Dinaz, I have mede these chicken puffs many times. Either option will work. Garlic powder is a stand by when I do not have the “adoo-lasan” freshly made. If you like the ginger flavor do use the regular “adoo-lasan” paste.

    For the ratio – It is approx.
    Keep 1 cup flour (maida) available and then add flour slowly with 2 cups milk for sauce. Keep stirring till you get a thick sauce.

    Hope this explains, Rita

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