What is Chicken Keema Puff Pastry?
They are an extremely popular and typical dish available in most Indian bakeries and are most sought after at parties. Puff pastry sheets are cut and filled with this simple yet spicy keema filling (also called ground/minced chicken). Then they are baked to golden-crispy perfection, that once tasted can make you fall in love with them over and over again 🙂 With the weekend just around the corner, I wanted to share this recipe as a) it’s been long pending and b) many of you had requested some quick Indian appetizers. And it surely doesn’t get simpler than this.
Ingredients for the Keema Puffs:
Here is the ingredients list:
Puff Pastry – homemade or storebought (thawed – keep in the fridge until ready to use). Keema (ground chicken) – can use frozen or fresh. If using frozen, please thaw Onion – chopped Capsicum (bell pepper) – chopped Mixed Nuts – chopped (optional but adds a great nutty taste). Cheese – use as per choice, I’m using a mix of Mexican-American cheese. Spices – salt, red chili powder and curry powder (use homemade or storebought) Egg – to seal the puffs and add that golden shine on top after baking.
How to Make Chicken Keema Puffs:
I’m dividing the process into three easy categories: A) Cook the Keema (ground chicken): Saute chicken, spices, veggies, and chili sauce together. Once cooked, completely cool before use (check recipe for detailed steps). B) Fill the Puffs: Cut the thawed puffs into equal square shapes. Take 1 square and keep and add the cooled filling in the center and place another square sheet on top. Then crimp/seal the sides using a fork and put some holes on top too (for hot air to escape).
C) Bake / Air Fry the Puffs: This is the last step and just preheat the oven/air fryer depending on the method you are using. Then place the uncooked puffs on a baking tray/air fryer basket and bake to golden perfection. Once done, remove the puffs and similarly bake all the remaining puffs.
Serving Suggestions:
I usually serve them with Cilantro chutney or Mint chutney but you can serve with ketchup or chili sauce too. These can be served in any party with an Indian theme or multi-cultural cuisines. The ‘Keema Puffs’ pairs amazingly with wine (red/white/rose) or bourbon and ofcourse mocktails. They are a SUPER HIT combination with hot Indian Chai. These can be prepped in advance and kept in the fridge uncooked and baked 10-15 minutes prior to your event/party. They also make a perfect appetizer for picnics/date night too.
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Baking in Regular Oven: Preheat oven at 360F (182C) for 3 minutes. Air Fryer Method: