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    Home » Recipes » Appetizer » Minced Chicken Puffs

    Minced Chicken Puffs

    Published On:December 17, 2020 By:Ruchi

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    If you’re looking for a last-minute appetizer for the holidays, then look no more because when it comes to entertaining, these Minced Chicken Puffs or Keema puffs make one of the most delicious hors d’oeuvres that’s flaky, crispy, and crunchy – all-in-one-bite!

    Great for a holiday celebration, casual entertaining, or a Super Bowl party – a guaranteed crowd pleaser!

    Chicken Keema puffs on a tray

    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. 

    Perfectly baked chicken keema puffs

    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. 

    Cooked chicken keema

    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. 

    Puff pastry chicken keema puffs bites on a tray

    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– 

    • Colorful corn salsa
    • Black Bean Corn Salsa cracker bites
    • Avocado Bruschetta
    • Layered bean dip
    • Easy garlic knots recipe
    This recipe post has been updated from the archives, first published on November 23rd, 2017
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Chicken Keema puffs on a tray

    Minced Chicken Puffs

    Author : Ruchi
    These Minced Chicken Puffs make one of the most flavorful hors d’oeuvres you can make this holiday season. A delicious and elegant party appetizer that is flaky, crispy and crunchy – all in one bite!
    4.46 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Rest TIme 10 mins
    Total Time 1 hr
    Course Snacks And Appetizers
    Cuisine Indian
    Servings 12
    Calories 109 kcal

    EQUIPMENT

    • Ceramic pan
    • Cookie Cutter
    • Baking Tray

    INGREDIENTS
     

    FOR THE FILLING

    • 3 tablespoons Ghee (or Butter)
    • 1 – Bay leaf
    • 4 – Whole Black Cardamom
    • ¼ teaspoon Black Peppercorns
    • ½ teaspoon Cumin seeds
    • 1 cup Onion (chopped)
    • 1 teaspoon Ginger paste
    • 1 teaspoon Garlic paste
    • 1 cup Tomatoes (chopped)
    • 2 teaspoons Coriander powder
    • 1 teaspoons Garam Masala Powder
    • 1 teaspoon Paprika
    • – – Salt to taste
    • 2 tablespoon Cream (optional)
    • 2 teaspoons Dried cilantro leaves
    • 1 LB Chicken (Minced )

    PUFF PASTRY

    • 2 sheets of Puff pastry

    GARNISHES

    • – – Dried cilantro leaves
    US Customary – Metric

    INSTRUCTIONS
     

    • Thaw the puff pastry sheets in the refrigerator. Keep them refrigerated until ready to use. 
    • 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.
      Cooking onions for keema
    • Stir in crushed tomatoes. Cook for 4-5 minutes or until the oil starts to separate. 
      Add tomatoes to keema
    • Add all the spices – coriander powder, cumin powder, salt, and paprika. Mix to combine. 
      Ad spices to keema
    • Add cream and mix it well. Cook until the oil separates.
      Add cream to keema
    • Add minced chicken to the pan.
      Add keema 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.
      Cook keema
    • Add peas and cook for another 2-3 minutes until peas are soft. garnish with cilantro leaves and set aside to cool. 
    • Preheat the oven to 400°F. Grease a baking sheet and set aside. 
    • Gently roll out the thawed pastry sheets onto a lightly flour-dusted surface. Flatten the sheets using a rolling pin.
      Puff pastry sheets
    • 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.
      Cut puff pastry into circles
    • Take the 12 bottom circles and apply water on the edges of the puff pastry circle.
      Seal the edges
    • Now, place a heaping tablespoon of minced chicken (keema) in the center of each circle.
      Place the chicken in the center
    • 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.
      Place the other circle on top
    • Transfer them to the greased baking sheet and for a golden brown and glossy finish, brush the top of the unbaked puff pastry with an egg wash.
      Sealed puff pastry sheets on a baking tray
    • Bake the minced chicken puffs in the preheated oven for 20-25 minutes or until golden. 
      Freshly baked chicken puffs
    • Once done, let them sit on the sheet for 5 minutes. After that, transfer them onto a clean plate and serve warm. 

    RECIPE NOTES

     

    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 is different- Don’t confuse it with filo sheets/phyllo sheets. Phyllo sheets are tissue paper-thin like sheets of dough made from flour, water, and oil. You can use phyllo sheets as a substitute. 
     
    » 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. 
     

    NUTRITION

    Calories: 109kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 26mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
    Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Comments

    1. Namrata says

      January 2, 2021 at 1:30 pm

      Hi
      Do we have to keep puff pastry sheets in freezer aur refrigerator

      Reply
      • Ruchi says

        January 2, 2021 at 5:26 pm

        Namrata, the store-bought puff pastry, should be kept frozen. When ready to use, thaw the sheets as directed on the package.

        Reply
    2. Desicart says

      December 18, 2020 at 12:33 am

      5 stars
      These are simple and fast to prepare and everyone enjoyed them!

      Reply
      • Ruchi says

        December 18, 2020 at 7:52 am

        Yes, absolutely!
        Thank you.

        Reply
    3. Monika says

      January 25, 2020 at 8:22 am

      Looks amazing. What did you sprinkle on to after they were done?

      Reply
      • Ruchi says

        January 25, 2020 at 9:03 am

        Thank you, Monika! The green thing sprinkled on top is dried cilantro leaves.

        Reply
    4. Sally Morrow says

      December 7, 2018 at 8:33 am

      Lovely AND delicious…. What are those yummy-looking sauces pictured with the puffs?

      Reply
      • Ruchi says

        December 7, 2018 at 12:50 pm

        Thanks, Sally!
        One is the regular tomato ketchup and the other one is coriander chutney. Here is the link – https://www.ruchiskitchen.com/recipe/green-chutney-for-chaats/

        Reply
    5. Alka Dighe says

      August 17, 2018 at 9:55 am

      I must be making this almost every other week my husband is totally in love with this.

      Reply
      • Ruchi says

        August 18, 2018 at 9:40 am

        Thank you so much for your feedback, Alka!
        Glad to hear that you are enjoying my recipes. 🙂

        Reply
    6. Alka Dighe says

      June 2, 2018 at 11:04 am

      I finally cooked this and the results were fantastic!! An instant hit with my family.

      Reply
      • Ruchi says

        June 2, 2018 at 5:28 pm

        Awesome!
        Thanks for sharing your experience with me. Glad you liked the recipe.

        Reply
    7. Alka Dighe says

      May 30, 2018 at 3:20 pm

      sorry to ask stupid question but is the chicken raw and then it is cooked?

      Reply
      • Ruchi says

        May 30, 2018 at 4:59 pm

        Yes, the chicken is raw (pic 10) and then cooked (pic 11). 🙂

        Reply
    8. Son says

      November 8, 2017 at 6:53 pm

      Absolutely lovely 😊

      Reply
      • Ruchi says

        November 8, 2017 at 9:43 pm

        Thanks dear. 😊😊

        Reply

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