Chicken Puff

Puff is a popular Indian evening snack.  You can enjoy Vegetable, Egg, Chicken and Mutton (goat) puffs in every corner bakery in India. We didn't prepare puffs at home in India as puffs were available in bakeries and they were delicious and inexpensive.  When I came to the US, I was happy to find a ready to roll pastry sheets. This is the recipe for Chicken Puff.  Enjoy!

Ingredients

Pepperidge Farm Puff Pastry Sheets
Boneless chicken - 2 lb (cut into small pieces)
Memoni Biriyani Masala - 1-2 tsp.
Onion - 2 medium
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Egg - 1 
Curry leaves
Cilantro leaves

Method

Heat 2-3 tsp of oil in a pan.  Add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and fry for 2-3 minutes.

Add the chicken and 1-2 tsp of Memoni Biriyani masala and cook the chicken on medium heat.  Fry the chicken until the gravy becomes dry.  Add salt if required.  Garnish the chicken with Cilantro. 

Thaw the pastry sheets for 45-60 minutes.  Preheat oven at 375 F.  Beat one egg and keep it aside.

When you are ready to handle the sheets, cut each sheet into 9 equal rectangles.  Fill each rectangular sheet with the filling and seal the sides with egg and place them in a baking sheet.

Bake them for 30 minutes or until they are golden brown.  Remove from the oven and let them cook. Enjoy!