These little Tandoori chicken puffs or pies are so quick and easy to make and an absolute hit in our house. The YIAH Tandoori Spice Blend is one I just can’t get enough of – so gently warming and incredibly tasty, without too much heat.
I love the tent shapes they end up, and you don’t need to worry too much if they split – as it all adds to the rustic gorgeousness.
Containing chicken, herbs & spices, lemon juice, tomato and chicken stock these Tandoori Chicken Puffs are full of goodness. For an even healthier meal, you can ditch the pastry and serve the chicken mixture with rice. Follow us on LinkedIn or join our VIP Group to learn more about how these ingredients benefit your health in up-coming posts.
Serve piled up on a platter (or cake stand if you have one!) lined with a decorative printed paper napkin, tea towel or sheet of wax paper. If you have fresh herbs in your garden, tie a small bunch of them together with a piece of brown string and place on the side of the platter for an added rustic touch.
Eat with minimal fuss:
These little puffs are a quick and easy version of a pie – delicious to boot! They’re also great to freeze – just heat through when needed.
- 2 teaspoons YIAH Spice Blend (I used YIAH Tandoori Spice Blend)
- 2 tablespoons lemon juice
- 2 boneless skinless chicken breasts, cut into small pieces
- 1 tablespoon oil for cooking
- 1/3 cup tomato paste or tinned chopped tomatoes
- ¼ cup plain flour
- 1 cup chicken stock
- 1 tablespoon YIAH Garlic Caramelised Balsamic Vinegar (or caramelised)
- Dash of cream or sour cream (optional)
- 1 tablespoon cornflour mixed with 1 tablespoon cold water
- 3-4 sheets puff pastry
- Beaten egg or milk for glazing
- YIAH Dukkah of choice (I used YIAH Asian Inspired Dukkah) – optional
- Place chopped chicken into a medium bowl. Combine YIAH Spice Blend with the lemon juice, add to chicken and mix through to coat the chicken. Leave to marinate for at least 10 minutes, 2 or more hours is great if you have it.
- Preheat oven to 210°C.
- Heat the oil in a frying pan and cook the chicken until it is sealed all over. Add the tomato and flour. Stir in the chicken stock and YIAH Garlic Caramelised Balsamic Vinegar. Simmer for 10 minutes.
- Add a dash of cream or sour cream if desired, then stir through the cornflour and water, thickening the mixture to form a nice gravy for your pies.
- Cut the pastry sheets into quarters and brush the edges with water. Place spoonful’s of mixture onto each piece and pull the corners into the centre, pinching along the joins to form seams. Brush with the milk or egg and sprinkle with YIAH Dukkah of choice if using, or black or white sesame seeds.
- Place puffs onto baking paper on an oven tray and bake for 25 minutes until they are golden and the pastry has risen.
- Makes 8-12, depending on how full you stuff them.
This recipe can easily be made Gluten Free by swapping the flour for cornflour and using Gluten Free pastry. Alternatively, you could ditch the pastry and serve chicken mixture alongside rice.
I hope you love our very first published recipe! Please comment and speak your mind. Did you try it? How did you get on? Which blends did you use? I can’t wait to hear from you!