30 November, 2015
Chicken puff pastry
One of my favourite Saturday night dinners. I usually have homemade puff pastry sheets in my freezer. So all I need to do is make a nice savoury chicken filling. I use a similar filling for cutlets, fish cakes, patties and fish buns by swapping the chicken with fish.
The filling should be dry, so if the mixture is too wet, make sure to dry it out over low heat or add some bread crumbs to absorb some of that moisture. Too much moisture in the filling might make the pastry bottom go soggy. If that happens, it will not crisp up properly.
You can be creative with the filling. Try it with different peas, lentils or your favourite vegetable. Feel free to adjust the flavours of this filling to your liking. I’m a big fan of spices and heat. So I add a lot of chilli powder and green chillies to savoury fillings. It is also important to let the filling cool down completely. Warm filling will melt away the butter in the pastry making layers to disappear.
Find the recipe for the puff pastry under Basic recipes.
- 1 puff pastry sheet
- 2 cups chicken cubed
- 2 potatoes streamed, cubed
- 1 big onion chopped
- 2 cloves of garlic chopped
- 3 green chillies chopped
- 4 curry leaves diced
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 1 tsp curry powder
- Salt and pepper to taste
- 2 tbsp. Oil or butter
- 1 egg to wash
- In a big skillet, heat oil or butter.
- Add the chopped onions and garlic and stir.
- When onions are cooked, add the curry leaves, green chillies let it fry.
- Add in the chicken, potatoes and the rest of spices and stir.
- Cover with a lid and let cook for 5 minutes.
- Stir from time to time to stop mixture sticking to pan.
- Cook for a further 5-10 minutes without lid.
- If mixture is wet, add a table spoon of bread crumbs.
- Let this mixture cool completely.
- Meantime, preheat oven to 180 °C.
- Thaw a puff pastry sheet (either store bought or homemade) and roll out to 3mm thickness.
- Place pastry on a lined baking tray.
- Leaving a 4 inch stripe in the centre, cut stripes on both sides. Refrigerate until needed.
- Once the chicken mixture is cooled, place a generous amount on the centre of the pastry sheet.
- Use the cut out stripes on the sides to enclose the mixture securely, creating a viewing pattern.
- Egg wash the top and bake for about 30 minutes or until the pastry is golden brown.
- Serve warm.
- Best eaten on the day of making.