Kerala chicken puffs with homemade chicken filling, delicious evening snack…
A crispy and flaky snack that can be made effortlessly. If you have the store-bought puff pastry, making this snack is super easy. The chicken filling can be made ahead of time and stored in the fridge & the freezer for a few weeks.
The chicken filling can be replaced with ground beef or eggs.
Recipe for making Beef Puffs
Recipe for making Egg Puffs
Cooking Video
Easy Chicken Puffs- Kerala Chicken Puffs-Easy Chicken Filling
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Appetiser
Cuisine: Indian
Ingredients
For Making Chicken Filling
- For marinating chicken
- Chicken Breasts, diced- 3
- Chili powder- 1 to 2 tsp (based on your heat level)
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tsp
- Garam Masala- 1 tsp
- Salt- 1 tsp
- For making Filling
- Oil- 2 tbsp
- Onion, chopped- 4
- Ginger, grated- 2-inch slice or 1 tbsp
- Garlic, grated- 2 large cloves or 1 tbsp
- Green chilies, chopped- 2 or 3
- Curry leaves- 1 sprig
- Garam masala- ½ tsp
- Salt- 1½ tsp
- Cilantro, chopped- ¼ cup
Making Chicken Puffs
- Puff Pastry sheets
- Eggs, beaten- 1 or 2
Instructions
- In a bowl, combine the diced up chicken with all the spices mentioned 'for marinating chicken'. Keep aside.
- Into a saucepan kept over medium heat, add the the marinated chicken and cook covered till chicken has cooked well and the water that ooozed out of the chicken has dried off, stir fry till chicken turns slightly browned- tastes better when slightly browned.
- Let cooked chicken cool down for a few minutes.
- Shred the cooked chicken using your hand. Keep aside.
- Place a saucepan over medium heat, add oil.
- Add chopped onions, seaosn with 1 tsp salt. Saute for 2 minutes.
- Add ginger, garlic, green chilies and curry leaves, cook till onions turn golden brown.
- Add shreded chicken, cook for a few minutes.
- Add garam masala and ½ tsp more salt, cook for a minute.
- Add chopped cilantro, combine well.
- Remove the pan from the heat and keep it covered.
- This chicken filling can be made ahead of time and stored in the fridge or freezer for a few weeks, and can be used for making many snacks.
Making Chicken Puffs
- If using frozen puff pastry sheets, thaw it by keeping it on the counter top for an hour to 2 hours.
- Pre-heat the oven to 400 F or 200 C.
- Unfold the puff pastry sheets.
- Cut into equal squares.
- Beat the eggs using a whisk or fork taken in a bowl.
- There are 2 ways of making puffs
- - Place 1 to 2 tbsp of chicken filling on the puff pastry square and fold it. Glue and press the edges using a fork.
- Using a pastry brush, spread the beaten egg over the puff pastry.
- - Place chicken filling on one of the puff pastry squares, use another square to cover the chicken filling. Glue and press the edges using a fork.
- Using a pastry brush, spread the beaten egg over the puff pastry. This will give a nice golden color while baking the puffs.
- Place the chicken stuffed puff pastry sheets on a baking sheet lined with parchment paper.
- Place in the pre-heated oven on the lower rack.
- Bake for 20 minutes till puffs turn cripsy and golden in color.
- Enjoy while the puffs are warm.
- Puffs will turn soggy when kept in the fridge. So, enjoy while its warm. Btw, who can resist these flaky goodness???
Notes
-While making Chicken filling, chicken can be replaced with ground beef or cooked & shredded stew cut beef.
-Or after cooking onions, add hard boiled eggs.
-Or after cooking onions, add hard boiled eggs.
