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Serves: 6 People
In a medium bowl, mix raw chicken, lemon juice, black pepper, red chili powder and 1 tsp salt.
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.
In a Medium Bowl mix, cooked chicken, rosemary, cream cheese and mix to form a lumpy filling.
Now roll each pastry sheet into a 7-8inch long rectangle and cut 8 equal pieces.
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.
Now take a fork and pinch the top sealed area.
Repeat the step 4, 5 & 6 for the second pastry sheet and You’ll have 16 puffs (Medium) with you at the end.
On a Large baking tray, place 8 raw puffs within 2 inches of each other, brush them with whisked egg and bake for 10-12min (Golden Brown).
Bake Puffs At: 350F (200C)
Keep an eye as these burns very quickly.