Chicken Cream Cheese Puffs

Cheese Puffs
Chicken Cream Cheese Puffs

Serves: 6 People

Serving Suggestion: Can be served as an appetizer/snack with some fresh mint chutney 

Medium Pot – for mixing all the
1 Large Baking Tray
Lined with Aluminum Foil (Oiled) or Parchment Paper
1 Medium Baking Tray
Lined with Aluminum Foil (Oiled) or Parchment Paper
1 Fork

2 Pastry Sheets – (I’m using Store bought, you may use
¼ Cup Cream Cheese – Room Temperature – You may use any other
light spreadable cheese
2 Tbsp Dry Rosemary – (Dry Flavoring Spice, you can use
Mint/Oregano/Chives/ Any Other)
1 Cup Raw Boneless
Chicken – Chopped
4 Tbsp Lemon Juice
2 Tsp Black Pepper
2 Tsp Red Chili Powder
Salt – As Per Taste
1 Egg – Whisked for brushing the puffs.
Prep Work: Pre-heat oven to 392F (200C)
– For Roasting Chicken
Bake Puffs At:  350F (200C) 
  1. In a medium bowl, mix
    raw chicken, lemon juice, black pepper,  red chili powder and 1 tsp salt.
  2. Now take a medium baking
    tray, pour the chicken mixture on it and roast for 10 min. Mix well and roast for
    another 10min. After the chicken is cooked, cool this completely.
  3. In a Medium Bowl mix,
    cooked chicken, rosemary, cream cheese and mix to form a lumpy filling.
  4. Now roll each pastry
    sheet into a 7-8inch long rectangle and cut 8 equal pieces.
  5. Now take each cut piece and
    make a cone in your end (triangle)
    & spoon equal parts filling (2 Tsp)
    on each of the above 8 pieces and then seal the puffs.
  6. Now take a fork and pinch
    the top sealed area.
  7. Repeat the step 4,5
    & 6 for the second pastry sheet and You’ll have 16 puffs (Medium) with you at the end.
  8. On a Large baking tray,
    place 8 raw puffs within 2 inch of each other, brush them with whisked egg and bake for 10-12min (Golden Brown). Keep an eye as these
    burn very quick.
  9. Serve Hot.

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