Ingredients
Puff pastry sheets - 2 (Makes 12 puffs)
Egg white - Of 1 egg
For the filling
1. Chicken - 2 breast fillets (You can also use chicken thighs, bone-in chicken, or left-over chicken)
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Salt - To taste
2. Onion - 1 small, finely chopped
Ginger-garlic paste - 1.5 tbsp
Tomato - 1 medium, chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Fennel powder - 1/2 tsp
Coriander leaves / curry leaves - 2 tbsp, chopped
3. Salt - To taste
4. Oil - 1 tbsp
Method
1. Cut the chicken breast into small pieces. Combine them with 1/4 tsp turmeric powder, 1/2 tsp chilly powder, 1/2 tsp pepper powder, little water and enough salt. Cook in a pan or pressure cooker for 1 - 2 whistles. Cool down. Mince them in a mixer. (If you are using left-over chicken roast/fry, just mince them in a mixer and follow the recipe below. If it is curried chicken, remove the bones and tear the flesh with your fingers. You can use the gravy also but make sure to saute it until dry).
2. Heat oil in a pan. Add ginger-garlic paste and chopped onion. Saute until lightly browned. Bring down the heat and add the masala powders. Saute for a few seconds and add the chopped tomato. Cook for 1 - 2 minutes. Add the minced chicken and chopped coriander leaves/ curry leaves. Stir-fry for a few minutes. Sprinkle a little water if it is very dry. Switch off. Set aside.
3. Thaw the puff pastry sheets as instructed in the package. I used pepperidge farm puff pastry sheets. Each packet has 2 puff pastry sheets. You can make 6 puffs from each sheet. Cut the puff pastry sheet into desired shape. Fill 1-1.5 tbsp of the chicken filling. Line the edges with a little water and seal the puffs or press a fork into the edges. Arrange the prepared puffs on a baking sheet lined with foil/ aluminium paper or greased with oil. Lightly beat the egg white and brush on top of the filled puff pastries. Preheat the oven to 400 F and bake for 15 - 20 minutes or until the puffs turns golden brown on top.
Tips
You can use the left-over chicken filling to make delicious chicken cutlets. Combine them with boiled mashed potatoes and little salt. Cook for a few minutes until it gets dry( if the mixture is moist) or you can add some bread crumbs/maida instead. Shape into balls and flatten them. Dip in egg white and then in bread crumbs. Shallow fry in oil. I made 6 puffs, so for the remaining chicken filling, I used 3 medium-small potatoes. It yielded around 15 cutlets.
