Malai Chicken Flower Puffs
Salih Sageena Rahman🍉|| Lifestyle& food preparer🫶🏻 cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelImported by Maira Malik on SeeMeCook
Delicate, crispy puff pastry parcels filled with a creamy, spiced shredded chicken mixture. These flower-shaped snacks are perfect for Ramadan or any special gathering.
- Time
- 40 minutes
- Equipment
- Stovetop, oven, and air fryer
- Good for
- Lunch, dinner, or snacks
- Cuisine
- South Asian
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a pan over medium heat, melt the butter and add the ginger garlic paste. Sauté for one minute until fragrant.
Add the shredded chicken, salt, pepper, oregano, and red chili flakes. Sauté for one minute.
Add the chopped capsicum and optional sweet corn. Sauté for another minute.
Stir in the maida and sauté for 10 seconds, then add the milk and sauté for another 10 seconds.
Remove the pan from the heat and stir in the fresh cream and chopped coriander leaves. Let the mixture cool.
Place a portion of the chicken filling into the center of each puff pastry sheet and fold the edges to shape them into flowers.
Brush the tops of the puffs with the beaten egg.
Bake in an air fryer at 180°C (350 °F) for 12 minutes, or in a preheated oven at 200°C (400 °F) 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
These are estimates per serving, worked out from the ingredients.
- Calories
- 372
- Protein
- 14 g
- Carbs
- 24 g
- Fat
- 25 g
- Fiber
- 2 g
Where the calories come from
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