Minced Chicken Puffs

What is THE best food at a party?

If I absolutely had to pick one thing, then honestly, I’d choose appetizers among all the categories. I mean, it’s so hard to beat an eye-catching mini-portion-sized appetizer that screams pick-me-up and just pop-me-in-your-mouth!

And who can say no to these little hors d’oeuvres such as spicy paneer bites, black bean corn salsa bites, quinoa bites – they are so tempting, inviting, and not to mention indulgent!.  

What I love about Minced Chicken Puffs

It’s simple – When it comes to party planning, I am all up for simple recipes that are easy to make, tastes great, and require less time in the kitchen. And this Minced Chicken Puffs checks all the boxes for me. Simply, unwrap the thawed pastry sheets, cut the dough, fill them up, and bake. That’s it – no fermenting dough, kneading, or extra work required!

Make-ahead recipe- This is a bonus, especially when you are planning a party or a get-together. The chicken keema filling can be made 2 days ahead of time and refrigerated. On the day of the party, quickly assemble and bake right before you plan to serve them.

Packed with flavor- This keema puff is like a party for your tastebuds. The soft minced chicken nestled inside a flaky and buttery puff pastry creates an explosion of flavor in your mouth. Trust me; they are hard to resist and very addicting!

No mess, no fuss- You do not need plates or forks to enjoy these chicken puffs. Simply grab and go. 

Everyone’s favorite – These minced chicken puffs are loved by all ages – kids and adults alike. Be warned; no one can eat just one; therefore, prepare a large batch as these puff pastry keema bites will be devoured in no time. 

WHAT IS PUFF PASTRY? 

In simple words, it’s a flaky pastry dough made up of paper-thin layers of dough pressed between multiple layers of butter. The butter and dough are repeatedly folded and rolled out until it forms a thick pastry dough. 

The butter melts into the dough during baking, giving each layer of dough crispy, golden, and flaky texture.  

Puff pastry sheet is the answer to all my go-to snack recipes. They make everything look so classy and fun. I always keep puff pastry sheets stocked up in my freezer because of their sheer versatility and convenience. They’re such a lifesaver. 

INGREDIENTS FOR MINCED CHICKEN PUFFS

For a full detailed recipe with instructions, please scroll to the bottom of the page. These puff pastry chicken bites require just a handful of ingredients, and they are – 

THE FILLING – 

» Chicken-  I have used minced chicken (also known as keema) to make these chicken puffs. 

» Ghee – to cook the chicken. You can use unsalted butter instead. 

» The staples – the team of onion, ginger-garlic-paste, and tomatoes is our flavoring squad. 

» Spices – coriander powder, cumin seeds, Whole Black Cardamom, black peppercorns, bay leaves, garam masala powder, salt, and paprika – adds tons of flavor and moderate heat to our minced chicken.  

» Cream – just a few teaspoons for that creamy taste. Optional but adds a great touch. 

» Peas – optional but tastes great. It lends a naturally sweet flavor to our minced chicken. 

How to make Minced chicken puffs?

Step: 1- Thaw the puff pastry sheets – Thaw the puff pastry sheets in the refrigerator. Keep them refrigerated until ready to use. 

Step:2 – Prepare the filling – Heat ghee in a heavy-bottomed pan. Add bay leaves, whole black cardamom, and cumin seeds. As they start to crackle, add ginger and garlic paste. Allow it to cook for a minute. Stir in chopped onions and cook on medium-low flame until the onions become translucent and golden brown.

Stir in crushed tomatoes. Cook for 4-5 minutes or until the oil starts to separate. Add all the spices – coriander powder, cumin powder, salt, and paprika. Mix to combine. Add cream and mix it well. Cook until the oil separates. Add minced chicken to the pan.

Once everything is well blended, add the chicken mince. Cook the chicken mince over medium heat. Keep mixing and stirring frequently to prevent lump formation. Cook until the mince is evenly brown, for 5 – 8 minutes.

Add peas and cook for another 2-3 minutes until peas are soft. Garnish with cilantro leaves and set aside to cool. 

Step:3 – Preheat oven – Preheat the oven to 400°F. Grease a baking sheet and set aside. 

Step:4 – Assemble Minced chicken puffs – Gently roll out the thawed pastry sheets onto a lightly flour-dusted surface. Flatten the sheets using a rolling pin. Using a 2-inch round cookie cutter, cut the puff pastry sheets into 24 circles. This will give you 12 top circles and 12 bottom puff pastry circles.

Take the 12 bottom circles and apply water on the edges of the puff pastry circle. Now, place a heaping tablespoon of minced chicken (keema) in the center of each circle. Cover the keema filling with the top circles.

Bring both the circles together and pinch to seal the edges. If needed, apply extra water to secure the borders.

Step: 5- Bake the puff pastry bites – For a golden brown and glossy finish, brush the top of the unbaked puff pastry with an egg wash.

Transfer them to the greased baking sheet and bake the minced chicken puffs in the preheated oven for 20-25 minutes or until golden. Once done, let them sit on the sheet for 5 minutes. After that, transfer them onto a clean plate and serve warm. 

Recipe Tips to make the best Chicken Keema Puffs

» Keep your pastry sheets cool- If thawed at room temperature, the puff pastry sheets will become sticky and difficult to work with. Therefore, always keep your puff pastry sheets cool in the refrigerator up until you are ready to work with them. Work with one sheet at a time and keep the other one chilled in the fridge. 

» Vegetarian options- Vegetarians can substitute the chicken for paneer, mushrooms, soya chunks, or even tofu. Follow the recipe as written; simply swap the chicken with the protein of your choice.

» Puff pastry and Phyllo sheets are different- Don’t confuse it with filo sheets/phyllo sheets. Phyllo sheets are tissue paper-thin like sheets of dough and have less fat than puff pastry dough. Phyllo is traditionally used in Greek dishes and is very fragile and delicate to work with compared to puff pastry sheets, which are thick and denser.  However, you can use phyllo sheets as a substitute. Follow this recipe to make Keema samosa with Phyllo sheets. 

» Seal the edges – Do not rush through this process. Apply enough water to seal the edges. As the butter evaporates during baking, it creates steam, and that steam pushes the puff pastry sheet layers upwards, and they double in size. If they are not secured well, the edges may open, and the filling will pop out. 

» Don’t skip the egg wash – Brush your unbaked products with egg wash, and it will lend a great color and texture to the finished chicken puffs. 

Leftovers!

These Chicken Keema puffs taste the best when served fresh. However, if you have leftovers, you can store them in the refrigerator for 2-3 days in an airtight container. I do not recommend storing them any longer than that as the ghee from the filling may start to ooze out, making your puffs greasy and unappetizing. 

To reheat, warm the minced chicken puffs in a preheated oven for 10 minutes or until crisp. 

LET ME KNOW WHAT YOU THINK!

So, if you are looking for a crowd-pleasing appetizer to impress your guests, then bake these Chicken keema puffs; these little bites won’t disappoint you – they are a guaranteed hit!

Should you make these Minced chicken puffs or any variation of it, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

CRAVING FOR MORE, BROWSE MY OTHER RECIPES–