Saturday, September 15, 2012

Chicken Puff Pastry

I have a weakness for puff pastries, the thin flaky layers with something spicy hidden inside is just too good to resist on a rainy day.
The filling I used for this, is a Middle Eastern version, but you could try any type. Also I used store bought puff pastry sheets. Still not cheffy enough to make my own pastry sheets. (nor do I have the time!)


2 sheets puff pastry
1 lb ground chicken/lamb/beef
1 onion chopped finely
2 cloves garlic chopped finely
1 tomato chopped finely
1/2 bunch parsley chopped finely
1/4 cup pine nuts
2 tsp garam masala
1/2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp red chilli powder
1 tbsp lemon juice
a pinch of sumac (optional)
Salt to taste

4 tbsp corn/canola oil


Heat oil and fry pine nuts till golder brown. Keep aside on a plate.
In same oil, fry onions on medium heat. Fry for 10 mins mixing constantly till it turns pink. Add garlic and fry for 3 mins. Add minced chicken and fry till cooked. Add all powders - black pepper, salt, garam masala, cumin powder, red chilli powder, sumac (if using).
Mix in parsley and squeeze a small wedge of lemon. Fry on high for a few mins.
Grease a baking pan with butteer/oil. Pre-heat oven to 350F.
Fill in puff pastry sheets, seal the edges. Brush the top with an egg wash (egg white). Can brush a little butter on top (optional).
Bake in oven for 15 mins till the puff pastry turns golden brown. flip the pastries over and cook for another 15 mins.