Dec 28, 2009

Curried Chicken Puffs

Curried Chicken Puffs

 

Hope you all had a wonderful Christmas! I know we did.

It’s snack time now! Spur of the moment posting. I was in the mood to shoot a posting but wasn’t really sure what to make. Usually I’ll just open my fridge and see what jumps out at me. Nothing did, so I had to come up with something all by myself. Oh man, the unadulterated self-induced pressure is killing me!

Now, puff pastry is irresistible—at least to me it is—and so is chicken. Since my Kaytucky Chicken was and still is such a huge hit online, I figured I could and should do something more with that concept, keeping the upcoming holidays in mind.

And I did come up with something. I came up with a simple, relatively healthy and incredibly tasty snack that you can eat warm or cold. One that you can prepare ahead of time and that has such a laid back flavor most people will like it. It’s definitely going to grace my New Years snack table, that’s for sure.

Ingredients:

10 frozen puff pastry sheets
14 oz chicken fillet
1 small onion
1 large garlic clove
2 tbsp sweet chili sauce
1/4 tsp sesame oil
1 tbsp soy sauce
1 tsp curry powder 
1 tsp seasoned salt
1/2 tsp ground ginger
5 tbsp breadcrumbs
sesame seeds
pepper
2 eggs

 
 
Directions:

I thawed out the last chicken fillet I had left in my freezer and cut it up in coarse pieces.
Curried Chicken Puffs

A food processor is going to make the next step easier but you could also finely mince the chicken. I’m using my mini chopper to turn the fillets into ground chicken.
Curried Chicken Puffs

First, add 2 tbsp sweet chili sauce, 1 tbsp soy sauce, 1/4 (or 1/2) tsp sesame oil, 1/2 a tsp ground ginger, 2/3 tsp (Lawry’s) seasoned salt and a good pinch of black pepper.
Curried Chicken Puffs

Now pulse ‘til you end up with a really fine mixture. Transfer the ground chicken to a bowl, cover the bowl with plastic wrap and let the flavors incorporate for a while.
Curried Chicken Puffs

Finely mince a small onion and grate the garlic.
Curried Chicken Puffs

And lightly beat an egg.
Curried Chicken Puffs

Heat a drop of oil and sauté the onion over low heat for about 4 minutes. Add your garlic and cook for another minute. Sprinkle 1/2 a tsp curry powder and cook for 30 seconds to get full flavor. No longer or the curry powder might go bitter.
Curried Chicken Puffs

Add the onion and garlic mix to the chicken fillet, pour in the egg and mix it up and add 5 tbsp breadcrumbs so the minced chicken will be somewhat firmer.
Curried Chicken Puffs

Roll the minced chicken into a log and place it on top of a pastry sheet and roll it up. Repeat the process until you’re fresh out of pastry or chicken.
Curried Chicken Puffs

Lightly beat an egg.
Curried Chicken Puffs

Brush the puff pastry (on both sides) with the egg.
Curried Chicken Puffs

And sprinkle sesame seeds on both sides as well.
Curried Chicken Puffs

Bake the chicken puffs a preheated oven at 400F (200C) for 20 to 25 minutes. Until the dough is slightly brown and all puffy.

Cut each roll in three and serve with a bowl of chili sauce on the side. It was kinda hard to shoot these photos with a toddler around who kept raiding the bowl. After I took a few bites, I understood why. These are really, really good!
Curried Chicken Puffs

Kay’s Recipe Card

Click here for printable size.

Curried Chicken Puffs
Ingredients
    10 frozen puff pastry sheets
    14 oz chicken fillet
    1 small onion
    1 large garlic clove
    2 tbsp sweet chili sauce
    1/4 tsp sesame oil
    1 tbsp soy sauce
    1 tsp curry powder
    1 tsp seasoned salt
    1/2 tsp ground ginger
    5 tbsp breadcrumbs
    sesame seeds
    pepper
    2 eggs
Directions
    Cut the chicken in coarse pieces and put it in a food processor (or mince it yourself) and add 2 tbsp sweet chili sauce, 1 tbsp soy sauce, 1/4 (or 1/2) tsp sesame oil, 1/2 a tsp ground ginger, 2/3 tsp (Lawry’s) seasoned salt and a good pinch of black pepper. Now pulse ‘til you end up with a really fine mixture. Transfer the ground chicken to a bowl, cover the bowl with plastic wrap and let the flavors incorporate for a while.

    Finely mince a small onion and grate the garlic. Lightly beat one egg. Heat a drop of oil and sauté the onion over low heat for about 4 minutes. Add your garlic and cook for another minute. Sprinkle 1/2 a tsp curry powder and cook for 30 seconds to get full flavor. No longer or the curry powder might go bitter.

    Add the onion and garlic mix to the chicken fillet, pour in the egg and mix it up and add 5 tbsp breadcrumbs so the minced chicken will be somewhat firmer. Roll the minced chicken into a log and place it on top of a pastry sheet and roll it up. Repeat the process until you’re fresh out of pastry or chicken.

    beat an egg and gives both sides of the puff pastry and egg wash and sprinkle the sesame seeds all around. Bake the chicken puffs a preheated oven at 400F (200C) for 20 to 25 minutes. Until the dough is slightly brown and all puffy. Slice each roll in three and serve with a bowl of sweet chili sauce.
Meal type: snack
Servings: 6
copyright © kayotickitchen.com

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    18 Comments »

    1. 1

      Oh, I’m drooling! So many of my favorite ingredients! I might end up making these as a main dish for dinner!

      Alison on Dec 28, 2009 @ 11:13 am
    2. 2

      Oh this is a good one! love anything with chicken fillet, and this way is just perfect!

      Carina on Dec 28, 2009 @ 1:09 pm
    3. 3

      This has to be good!

      PeachRainbow on Dec 28, 2009 @ 1:17 pm
    4. 4

      Wow! I love the magic of puff pastry and how you created such an amazing dish. I also enjoy how you made your own ground chicken. Thanks! Happy new year!

      Memoria on Dec 28, 2009 @ 1:26 pm
    5. 5

      We do something similar with minced beef — slightly different flavours, but same idea. Always a crowd pleaser :)

      Yaara on Dec 28, 2009 @ 2:24 pm
    6. 6

      Looks easy and delicious – exactly what I’m looking for! Definitely going to test these out on New Years!

      Karena on Dec 29, 2009 @ 12:15 am
    7. 7

      Hello Kay! Will you be posting an oliebollen recipe for the New Year?

      Cindy on Dec 29, 2009 @ 3:00 am
    8. 8

      What size are the pstry sheets? I want to make this!

      Lindie on Dec 29, 2009 @ 5:45 am
    9. 9

      @Cindy:

      Oliebollen are pretty much the only type of food I seldom to never make. So much work and the house smells for days :)

      Kay on Dec 29, 2009 @ 8:31 am
    10. 10

      @Lindie:

      Our pastry sheets aren’t that big, more hand size, so to speak.

      Kay on Dec 29, 2009 @ 8:33 am
    11. 11

      @Lindie:
      For what it’s worth, I think four of the Dutch puff pastry sheets make up approximately one of the US puff pastry sheets, from what I remember of the US ones. So you could just cut the US ones up into four squares.

      Alison on Dec 29, 2009 @ 10:32 am
    12. 12

      The sesame coated skin resembles a dim sum dish with char siew inside! This looks absolutely tempting!

      Mrs Ergül on Dec 29, 2009 @ 10:34 am
    13. 13

      Thanks, will be making these!

      Lindie on Dec 29, 2009 @ 4:11 pm
    14. 14

      Wonderful recipe – printed out and will be trying it this weekend with the family — thanks again! :)

      Rival Crock Pots on Dec 30, 2009 @ 6:23 am
    15. 15

      FABULOUS!!!!!

      Ann on Jan 5, 2010 @ 8:01 pm
    16. 16

      These look delicious! I need to buy some puff pastry now.

      Nicole on Jan 18, 2010 @ 4:14 am
    17. 17

      Hi Key, this is the first time t’m commenting on ur blog (thoug I’m fan of u). I’ve made this and came out nicely. But I had a difficulty when I tried to seperate puff pasty sheets. I couldn;t do that. so I had to roll them again (extra work). So pls tell me is there a way to seperate pastry sheets when thawing? I am from sri lanka.

      Nirmala on Jan 18, 2010 @ 10:14 am
    18. 18

      We had these for dinner tonight, with a few oven french fries and a salad. These were excellent!
      Thanks so much!

      Stacey on Jan 16, 2011 @ 12:05 am

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