Malai Chicken Flower Puffs

Ingredients

• 10 puff pastry sheets
• 1 tbsp butter
• 1 tbsp ginger garlic paste
• 400 g boneless chicken (boiled with salt and pepper and shredded)
• 1 tsp pepper powder
• 1 tsp oregano
• 1.5 tsp red chili flakes
• salt (as required)
• sweet corn (optional)
• 1 green capsicum (small sized, chopped into small cubes)
• 1 tbsp maida (all-purpose flour)
• 0.5 cup milk
• 0.5 cup fresh cream
• 0.33 cup coriander leaves (chopped)
• 1 egg (for egg wash)

Steps

1. 1

   In a pan over medium heat, melt the butter and add the ginger garlic paste. Sauté for one minute until fragrant.

2. 2

   Add the shredded chicken, salt, pepper, oregano, and red chili flakes. Sauté for one minute.

3. 3

   Add the chopped capsicum and optional sweet corn. Sauté for another minute.

4. 4

   Stir in the maida and sauté for 10 seconds, then add the milk and sauté for another 10 seconds.

5. 5

   Remove the pan from the heat and stir in the fresh cream and chopped coriander leaves. Let the mixture cool.

6. 6

   Place a portion of the chicken filling into the center of each puff pastry sheet and fold the edges to shape them into flowers.

7. 7

   Brush the tops of the puffs with the beaten egg.

8. 8

   Bake in an air fryer at 180°C for 12 minutes, or in a preheated oven at 200°C for 18-22 minutes, until the pastry is crispy and golden brown.

Notes

Ensure the chicken filling is cooled before placing it on the puff pastry to prevent the dough from becoming soggy or melting the butter in the pastry prematurely.

Nutrition per serving

• snack
• appetizer
• ramadan
• baked
• chicken
• puff pastry