INGREDIENTS:
- Pastry sheet - 1 no
- Chopped boneless chicken - 1 lb or 500 gm
- Finely chopped onion - 1 nos
- Finely choppedTomato - 1 nos
- Chopped green chilly - 2 nos
- Garlic paste -1 tsp
- Ginger paste - 1 tsp
- Chily powder -1 tbsp
- Corriander Powder-1 tbsp
- Turmeric powder- 1 tsp
- Garam Masala- ½ tsp
- Fennelseed powder -½ tsp
- Pepper Powder - 1 tsp
- Oil - 1 tbsp
- Water- ¼ cup
- Salt -to taste
PREPARATION METHOD:
- Heat oil in the pan.
- Add onions, green chillies, ginger and garlic.
- Saute onions till it turns transparent.
- Add red chilly powder, coriander powder, garam masala, fennelseed powder,and pepper powder and saute till the raw smell goes.
- Add tomatoes and sauté well until it becomes soft.
- Add chicken pieces, turmeric powder, water and salt into it.
- Slow down the flame, cover the pan and let it cook.
- When the chicken cooks well and the gravy becomes thick turn off the stove and let it cool
- Thaw the frozen puff pastry sheet (as per instructions on the pack).
- Roll out the sheet and cut them into squares pieces(or any desired size).
- Take one piece and place a spoonful of chicken masala.
- Brush the four edges of the sheet with egg wash and fold diagonally to make a triangle shape and slightly press the edges to seal.
- Brush the top of the puffs with egg wash to get a shiny appearance.
- Repeat the same process for the remaining sheets.
- Preheat the oven to 400 deg F.
- Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
- Bake for 20 - 25 mins till it turns golden brown color.
Recommended Combination: Serve hot with tea / coffee.
