I love puff pastry. Probably not the healthiest but there are just endless combinations of what you can do with pastry. This is one recipe I’ve tried quite a few times and it’s always gone down really well with impressing guests! Jana loved the flaky pastry straight away too. Win win! You can serve as finger foods or as a side, people love it. This is what I do:
100g Mince chicken
1/4 onion, diced
2 cloves of garlic, crushed
3/4 tsp Salt
1tsp Garam Masala
1tsp Crushed Red Chilli (if desired)
1 sheet Puff Pastry
- Sautee the diced onion in a little bit of oil until starting to turn brown. Add the mince and season with garlic, salt, garam masala and red chilli (if using). You can obviously add more flavour to this mix according to your liking.
- Cook until the meat is thoroughly cooked and the water from the onions has been absorbed. We want the mixture to be quite dry otherwise the pastries will be soggy.
- Unroll the pastry and cut into medium sized squares. Fill one corner of the pastry, about 1 1/2 tsp of the mixture. Bring over the adjacent corner of the pastry and fold. To close the pastry I press the fork along the open sides to make lines at the edges. Alternatively you can also use a muffin tin to make pocket puffs!
- Bake in the oven for about 10-15mins or until the pastry turns golden brown.