As for today’s post… Puffs is something the kids and I equally love to have along with our tea. B is a fan of it too though HD is so-so with it. The only problem with puffs is that you have a trail of powder on the floor to be swept off after enjoying them! Hehe… I have already share some puff recipes before, one with sausages and other with vegetables. This is a very simple variation of chicken, where using stock the filling is made a little creamy so that you have a slight liquid oozing out when you bite into the puff. Off to the recipe…
Creamy Chicken Puffs
- 14 puff pastry squares thawed
- 1 tbsp butter
- 1 small onion sliced
- 2 tbsp flour
- 1 cup cooked chicken shred
- 3/4 cup chicken stock
- Salt n pepper to taste
- Preheat oven to 200 degrees. Grease a baking pan and keep ready.
- Heat butter in a saucepan. Add the onion and saute till soft.
- Add the flour and saute till it change color.
- Add the chicken stock and cook till the mixture thickens.
- Keep whisking so that there are no lumps. Add the chicken and briefly cook for a couple of minutes. Adjust the seasoning and switch off.
- Take one puff pastry square, spread some chicken mixture, cover with another puff pastry square. Press the sides to stick them.
- Transfer to the baking tray. Repeat for the remaining puff pastry squares, till you make a total of 7.
- Bake for 20 minutes. Cool slightly. Serve warm and enjoy!
You can substitute the stock with milk or part cream and water.
You can add some vegetables to the filling to make it more wholesome.