Recipe- Most Flavorful Minced Chicken Puffs

These Chicken Keema puffs taste the best when served fresh. However, if you have leftovers, you can store them in the refrigerator for 2-3 days in an airtight container. I do not recommend storing them any longer than that as the ghee from the filling may start to ooze out, making your puffs greasy and unappetizing. These Minced Chicken Puffs make one of the most flavorful hors d’oeuvres you can make this holiday season. A delicious and elegant party appetizer that is flaky, crispy and crunchy – all in one bite!

Ingredients

3 tablespoons Ghee (or Butter)
1 – Bay leaf
4 – Whole Black Cardamom
¼ teaspoon Black Peppercorns
½ teaspoon Cumin seeds
1 cup Onion (chopped)
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1 cup Tomatoes (chopped)
2 teaspoons Coriander powder
1 teaspoons Garam Masala Powder
1 teaspoon Paprika
Salt to taste
2 tablespoon Cream (optional)
2 teaspoons Dried cilantro leaves
1 LB Chicken (Minced)
2 sheets of Puff pastry
Dried cilantro leaves

Method

* Thaw the puff pastry sheets in the refrigerator.

* Keep them refrigerated until ready to use.

* Heat ghee in a heavy-bottomed pan. Add bay leaves, whole black cardamom, and cumin seeds. As they start to crackle, add ginger and garlic paste.

* Allow it to cook for a minute.

* Stir in chopped onions and cook on medium-low flame until the onions become translucent and golden brown.

* Stir in crushed tomatoes. Cook for 4-5 minutes or until the oil starts to separate.

* Add all the spices – coriander powder, cumin powder, salt, and paprika. Mix to combine.

* Add cream and mix it well. Cook until the oil separates.

* Add minced chicken to the pan.

* Once everything is well blended, add the chicken mince. Cook the chicken mince over medium heat.

* Keep mixing and stirring frequently to prevent lump formation. Cook until the mince is evenly brown, for 5 – 8 minutes.

* Add peas and cook for another 2-3 minutes until peas are soft. garnish with cilantro leaves and set aside to cool.

* Preheat the oven to 400°F. Grease a baking sheet and set aside.

* Gently roll out the thawed pastry sheets onto a lightly flour-dusted surface. Flatten the sheets using a rolling pin.

* Using a 2-inch round cookie cutter, cut the puff pastry sheets into 24 circles. This will give you 12 top circles and 12 bottom puff pastry circles.

* Take the 12 bottom circles and apply water on the edges of the puff pastry circle.

* Now, place a heaping tablespoon of minced chicken (keema) in the center of each circle.

* Cover the keema filling with the top circles. Bring both the circles together and pinch to seal the edges.

* If needed, apply extra water to secure the borders.
* Transfer them to the greased baking sheet and for a golden brown and glossy finish, brush the top of the unbaked puff pastry with an egg wash.

* Bake the minced chicken puffs in the preheated oven for 20-25 minutes or until golden.

* Once done, let them sit on the sheet for 5 minutes.

* After that, transfer them onto a clean plate and serve warm.