This chicken puff is made of chicken rendang, Malaysian’s special delicacies. I have cooked so much and thought it would be nice to make it filling for the puff. Using a frozen pastry puff, I put of spoonful of the cooked chicken and baked until puffed and golden. It was so flavourful with the creamy coconut milk, the scent of kaffir lime leaves and lemon grass.
Chicken Puffs Ingredients
For this recipe, you will need:
• 4 slices squares puff pastry
• 1 cup of cooked chicken pieces
• 6 chopped mushrooms
• 1 egg, beaten
Preheat the oven to 400 degrees.
Next pull out a layer of pastry dough and roll it into a 14-inch square. Cut it into four squares.
Top it off with a spoonful of chicken and mushrooms.
Now, brush the edges of the square with the beaten egg. This will help seal the edges of the pastry together.
Cut out shape in the middle of the puff. Place them onto a parchment lined baking sheet.
Do this for all of the squares. Brush the top of the puffs with the egg mixture so they will turn a nice golden brown.
Bake for 25 minutes, until they are puffed and golden. Serve warm.