Chicken Puffs
Similar recipes: Appetizers, Poultry
Print This Recipe
|
Crust
300 g Flour, plus extra for dusting
3 tablespoons Sugar
1/2 teaspoon Baking powder
1/2 teaspoon Salt
65 g Chilled solid vegetable shortening
125 g Butter
6-7 tablespoons Iced water
1 Egg, lightly beaten1 tablespoon Water
Filling
1 tablespoon Oil
1 tablespoon Butter
2-Jan Medium onion, minced
3/4/2008 cloves Garlic, minced
450 g Chicken breast or thigh meat, deboned and cubed
1 Small potato, diced
1 Small carrot, diced
250 ml Water or chicken broth
100 g Green peas (thawed, if frozen)
100 g Raisins (optional)
2 teaspoons Salt
1/2 teaspoon Pepper
To make the Crust, mix the flour, sugar, baking powder and salt in a bowl. Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs.
Stir in the iced water, a little at a time while gathering the mixture to form a soft dough. From the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator. To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir fry until the chicken browns. Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked. Add peas and raisins and simmer a further 2-3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool. Preheat oven to 200oC (400o). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm thick. Don’t roll too thin or it will break when baked. Cut 10 cm circles using a cutter and a small bowl. Gather the scraps and re-roll them so they can be used again. You should get about 20 pastry circles. Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork. Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking. Bake puffs in preheated oven for about 20 minutes or until lightly browned.
Set aside for a few minutes to cool before serving.
How visitors found this page:
