Chicken puff

Today, I made another batch of chicken 65 and saved little to make chicken puff. An all time favorite for my DH and my elder son.

We are all very familiar with the street corner bakeries and the delicious aroma that will float around that area. One of my favorite items from such bakeries is the Puff. Flaky wrap and spicy filling, it’s a popular bakery food, loved by all ages. They are prepared with puff pastry like dough, and the filling varies- from vegetarian potato, to egg, chicken, kheema, mutton etc.

Thanks for the frozen puff pastry, We can make a great quick turn snack and a sure hit party appetizer.

For filling, I used chicken-65 recipe, you can use low fat chicken fry or any version of chicken fry.

Ingredients:

• 1 pack of Puff Pastry sheet (I used the Pepperidge farm frozen puff pastry)

Making of Chicken Puff

Directions-

1. There are four sheets in one pack, and they were stuck to each other. So I cut them to three strips.
2. Roll each one to a thin rectangle. Divided each strip to 4 equal portions.
3. Place a tablespoon of chicken towards one of the corner of each portion, fold, and baked them at 350°F for about 15 minutes to golden-brown.

Chicken Puff