Chicken Puffs

Yum

   

     This is the first time I'm working with frozen puff pastry. The pack I bought did not have any instruction as to how to use the pastry. And my puff did not rise. After searching the internet I realized where I went wrong and prepared the puffs again and this time it did rise. People who have never worked with puff pastry please do refer the notes below for further info. 

Ingredients:
gives 12 No's puffs

1 packet          -    Puff pastry sheets
White of 1 egg

For Filling:

2 No.             -    Chicken breast fillets  
1/2 tsp.           -     Turmeric powder 
1 tsp.              -     Pepper powder 
Salt to taste
2 medium         -    Onion finely chopped
1 1/2 tbsp.         -  Ginger-garlic paste
1 medium           -  Tomato chopped
1/4 tsp.              -   Turmeric powder 
1 tsp.                -     Chilly powder 
2 tsp.                -      Coriander powder 
1/2 tsp.               -     Garam masala
1/2 tsp.              -   Pepper powder 
2 tbsp.                 -  Coriander leaves, chopped
1 tbsp.               - Oil 
 Salt to taste

Method:

1. Cut the chicken breast into small pieces. Cook the chicken pieces with  1/2 tsp. turmeric powder, 1tsp. pepper powder, water and salt. Allow it to cool.
2. Mince the chicken in a mixer(just a pulse will do)
3. Heat oil in a pan, saute chopped onion till brown and add ginger-garlic paste . Lower the heat and add the spice powders.
4.  Saute for a minute or two and add the chopped tomato. Cook for few minutes and add the minced chicken and chopped coriander leaves. Combine well.Switch off flame and set aside. 
5. Thaw the puff pastry sheets as instructed in the package.(refer notes)
6.  Cut the puff pastry sheet into desired shape. Place 1 tbsp. of the prepared chicken filling onto the sheet.
7. Apply little water along the edges and seal the puffs using a fork. 
8. Arrange the prepared puffs on a greased baking sheet lined or line it with aluminium foil. Lightly beat the egg white and brush on top of the filled puff pastries.(Refer notes)
9.  Preheat the oven to 221 C and bake for 15 – 20 minutes or until the puffs turns golden brown on top.

Notes:

*  For thawing the pastry keep the required number of pastry sheets at room temperature for about 5 minutes or until it's consistency is enough to roll it.

* Use a rolling pin roll out the pastry. Take care not to roll it out too thin. (My pastry sheets where square shaped so I rolled it out to make a rectangle)

* Take care  not to brush the egg whites  on the sides.

* Do not leave the egg washed and stuffed pastry out too long else it will dry.