Snack time! In case you haven’t noticed; I’m totally into puff pastry! It’s the perfect party food. Think about it, most people keep a few sheets in their freezer anyway. It’s quick, tasty, can often be made ahead of time and even served hot or cold. On top of that you can stuff them with anything you like; from crab or surimi, minced meat with veggies to curried chicken, veal ragout and everything in between. Great stuff. I make my Parmesan Twist and Delicioso Chorizo with it and now I’m adding my Chicken Puff Samosas for you to use. I’m just too sweet :)
6 puff pastry sheets
1 chicken fillet (about 5 oz)
3 tbsp pineapple juice (from the can)
2 tsp tomato paste
1 tbsp sour cream
1 pineapple slice
1/2 bell pepper
1/2 chili pepper
Preheat your oven to 400f (200C).
Peel and finely mince 1/3 bell pepper, 1/2 a small onion and 1/2 a chili pepper. I kinda like it spicy, so at times I’ll add 1 chili pepper but you can also play it safe for new years and go for 1/3 chili pepper. If it ends up too bland you can spike it with a little cayenne in the end.
You could do this with fresh pineapple, but I’m using the juice as well so I’m going for a can. Finely chop 1 or 2 slices. I went for 1 slice. Kinda want to balance things, not make it overly sweet.
I cut up 1 chicken fillet—this is also a great way to get rid of your leftover chicken! Sprinkle a royal amount of salt, pepper and curry powder on top. I didn’t want to use garlic this time but did sprinkle a little garlic salt on top as well. Just to get a hint of flavor. Dig your hands in there and mix it all up. I love using my hands when I’m cooking.
Heat 1 tbsp oil or butter and cook the chicken until well done. Transfer it to bowl or plate. The brown bits left in the pot will add lots of flavor later on, so don’t try to clean it. If there’s still enough oil use that, or add a small drop.
Throw in the onions and cook them for about 3 minutes over medium heat before adding your bell and chili pepper. Cook for 3 more minutes and throw in the chopped pineapple, 2 tsp tomato paste, 3 tbsp of the pineapple juice and 1 tbsp sour cream. Mix everything up and now you’ll see all the brown bits come loose from the bottom as well. That’s where a lot of the flavor is.
Give it a taste to see if it needs a little seasoning. Simmer over really low heat for a minute or 5.
Just enough time for you to shred the chicken.
Add the chicken to the veggie mix and give it a good stir.
Now you can do this with flat leaf parsley, curly parsley or even dried parsley. It really doesn’t matter too much. I chopped up a small handful of flat leaf parsley. Stir it in with the chicken and turn the heat off.
Feel free to make your own puff pastry, but count me out :)
I like it easy and quick so I thawed frozen puff pastry sheets. Sprinkle a little flour on top of your cutting board and on top of the pastry, and put the puff pastry sheet on top (waxed paper side down). I use my dough pin to roll it out a bit, just a little.
Now cut every sheet in 4 little squares and remove the waxed paper.
Spoon a generous amount of chicken on top of a corner—not so much that you come too close to the edges, though—and fold the other side over until you end up with a triangle. Firmly press the edges together.
Now here’s a fun tip. Grab a bread knife or any type of serrated knife and press it with the flat side down on the folded edges. This will not only seal the edges more thoroughly, it also creates a little texture that makes it look prettier. Use a sharp knife to trim the edges a bit more when needed.
Place them on a cookie sheet. I know, I know, the photos are very much alike—I just couldn’t choose. Sue me :)
Whisk an egg.
Use a brush to apply the egg. Don’t drown the things, ok!
My infamous ‘let’s cheat and boost the color’ technique. Sprinkle paprika powder through a sieve on top of the samosas. My extra pair of hands held the sieve way too close to the pastry—you have to work from quite some height to distribute the paprika powder evenly and not get a huge load on there.
You can store them in a sealed bag and put them in the fridge when preparing them a day ahead of time (remember to not add the egg and paprika powder when you make them ahead of time, do this before putting them in the oven). When you’re ready to use them, pop them in a preheated oven for about 12 to 15 minutes and keep an eye on them.
Transfer them to a pretty plate and serve them. I always make a lot of them and can’t repress a smile when I see them fly off the plate!
Get ready for more party food in the first half of the week! Also put a bunch of recipes in a special New Years section.
- Kayotic Kitchen Recipe Card -
Click here for printable size.