Mini Chicken Puff

15 ingredients
17 steps

Ingredients

  • 1 box (490g) Puff Pastry
  • 2 teaspoons Oil
  • 1/2 teaspoons Cumin Seed
  • 1 cup Onion, Chopped
  • 1/2 cups Grated Carrot
  • 1/2 pounds Ground Chicken (beef, Turkey Or Pork Can Also Be Used)
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Minced Ginger
  • 1/2 teaspoons Minced Garlic
  • 1 whole Jalapeno Pepper, Finely Chopped
  • 1/4 teaspoons Ground Pepper
  • 1/2 teaspoons Chili Powder
  • 3 Tablespoons Chopped Spring Onion
  • 1 whole Egg
  • 1 Tablespoon Water

Directions

  1. 1
    Thaw pastry sheet at room temperature for 40 minutes or until easy to handle.
  2. 2
    Heat oil over medium heat and add cumin seed, cook for 5 seconds.
  3. 3
    Add onion and fry until soft.
  4. 4
    Add carrot and chicken, fry for 2-3 minutes.
  5. 5
    Add salt, ginger, garlic, jalapeno, pepper and chili powder and stir to combine and soften the jalapeno.
  6. 6
    Add spring onion and cook 2 minutes over medium-low heat.
  7. 7
    Remove from heat and let mixture cool.
  8. 8
    Heat oven to 400 degree F.
  9. 9
    Lightly grease a baking sheet or line with parchment paper and set aside.
  10. 10
    Unfold pastry sheet on lightly floured surface.
  11. 11
    Use a rolling pin to roll it flat.
  12. 12
    Cut sheet into 9 squares.
  13. 13
    Take one square at time and fill with 1 tablespoon of chicken mixture and seal all sides.
  14. 14
    Make a small cut on top to vent steam.
  15. 15
    In a small bowl stir egg and water.
  16. 16
    Brush chicken puff with egg mixture.
  17. 17
    Bake for 15-18 minutes or until golden.

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