Chicken Puffs

Initial Preparation:

1. Clean and cut the chicken into small pieces. Wash thoroughly and drain.
2. In a pressure cooker, add the chicken, ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmiri chilly powder, ½ teaspoon salt, required amount of water; Mix well and cook until the chicken is done.
3. Once the chicken is done, drain well and allow to cool; Once cooled, shred the chicken and set aside.

Masala Preparation:

1. Heat oil in a kadai, add chopped onion and sauté till translucent.
2. Add ginger-garlic paste, chopped green chilies, curry leaves and saute till the onion turns golden brown.
3. Add turmeric powder, chilli powder, pepper powder and garam masala; Mix well, fry for few seconds.
4. Add tomato sauce, shredded chicken and mix well, cook for a minute on low heat.
5. Now add 2 tablespoon of water and salt; Sauté until the mixture is dry on low heat.
6. Sprinkle chopped coriander leaves . Remove from flame and Set aside.

Making Puffs:

1. Thaw the puff pastry sheets as instructed in the package; Make 6 square( approx 3.5 x 3.5 inch ) shaped pieces from the pastry sheet.
2. Sprinkle little all-purpose flour on the working surface, place the pastry sheet pieces on it.
3. Put chicken masala equally on each pastry. Seal the puffs perfectly using your fingers.

Baking Instructions:

1. Preheat the oven to 400°F.
2. Line the baking pan with aluminium foil and arrange the prepared puffs; Leave some space between each puffs.
3. Beat the egg white and brush it on the prepared puffs.
4. Bake for 18 – 22 minutes or until the puffs turns golden brown on top.
5. Serve warm.