Chicken & Mushroom Puffs

These flaky, savory chicken and mushroom puffs are INCREDIBLE. It’s my mom’s recipe. She used to make these for us when we were kids and use any leftover filling for sandwiches (also incredible).

I don’t make the puff pastry at home because let’s face it who has the patience for that? The filling has chicken breast, onions, ginger, garlic, mushrooms, curry leaves, and some fragrant spices. I’ve said it before and I’ll say it again the combination of mushroom and black pepper is 👌🏽

*Recipe*

Marinade:

• 2 lb. chicken breasts, cubed

• 1 t salt

• 1 t black pepper

• 1 t garam masala

• 1/4 t turmeric

Filling

• 1 lb. mushroom

• 2 c thinly sliced cabbage

• 1 in. piece of ginger, finely chopped

• 2 cloves of garlic finely chopped

• 2 large onion, finely chopped

• 2-3 green chilis finely chopped

• Salt to taste

• 2 sprig of curry leaves

• 1 t garam masala

• 1 t black pepper

• 2-17.25oz packs of puff pastry

• 1 egg beaten + 1 T water.

1. In a bowl add the chicken and other ingredients and marinate for 30 mins. In a skillet add the marinated chicken and cook through. Let it cool and process in a food processor.

2. In a pan, heat up 2 T oil. When hot, add ginger, garlic, onion, green chilis, and curry leaves. Cook until the onions have browned. Add the chopped mushroom and cook until the liquid disappears. Add the chopped cabbage and sauté for 2-3 mins. Then add your shredded chicken and mix well and cook for an additional 1-2 mins. At this time you can add the garam masala and black pepper and mix well.

3. Defrost two packs of puff pastry at room temp for no longer than 30-40 mins. It should be pliable enough to unfold without cracking but still cold to the touch. If you feel the pastry is sticky, return to the freezer for a few minutes. Cut the puff pastry to the desired shape/size. I cut each sleeve into 3 pieces and then cut at the folds. Fill about a tablespoon of filling and fold over the puff pastry. Pinch the sides to seal it. Place them on a lightly greased baking tray.

4. Brush on the egg wash on the puffs to give them a nice shiny coat. You can also sprinkle on some sesame seeds, but this is totally optional. Bake the pastry at the temperature indicated on the box for about 18-20 minutes.