Creamy Chicken Puffs
- 1 hr 10 min
- Serves 6
- 19 ingredients
30 minutes to prep, 40 to cook. These creamy chicken puffs combine tender, spiced chicken with a rich sun‑dried tomato pesto filling, all encased in flaky puff pastry. The bright flavors of Kashmiri chilli and aromatic masala make them perfect for tea‑time snacks or party appetizers. Quick to assemble and bake, they bring nostalgic bakery treats to your home kitchen.
Free. No account needed.
Method
Marinate the chicken with salt, both chilli powders, oyster sauce and sugar.
Heat a little oil in a pan and sauté the onions with a pinch of salt and sugar until softened and lightly golden.
Add the garlic paste and ginger paste and sauté until fragrant.
Add the minced bell pepper, sun‑dried tomato pesto and chicken masala; mix well.
Add the marinated chicken and cook until fully cooked through.
Stir in the fresh cream and simmer until the filling is thick and creamy; let it cool completely.
Place the cooled filling in the centre of each puff pastry square, fold and seal the edges.
Brush the pastries with beaten egg and sprinkle with black sesame seeds.
Bake in a pre‑heated oven at 400°F for about 22 minutes, or until puffed and golden.
Cool slightly before serving and enjoy the creamy centre wrapped in buttery, flaky pastry.
Tips while you cook
- Cool filling fully
- Allow the creamy filling to cool completely before placing it on the pastry.
- Thaw pastry sheets first
- Ensure the square puff pastry sheets are thawed according to packet instructions before assembling.
- Egg wash before baking
- Brush the pastries with beaten egg and sprinkle sesame seeds before baking for a golden finish.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Shobhana Haldar’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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