…A soft chewy dough with a crispy crust, topped with spicy tomato sauce, studded with succulent cubes of chicken tikka, bell peppers and onions, topped with an insane amount of cheese only to be baked and sprinkled with even more spicy chili flakes and downed with a ice cold coke…Read More...
As much as I love the pre-made spice mixes for things like tikka and biryani, it’s nice to know you can make them on your own…Read More...
Yup. Puff pastry galore. And chicken, of course. One of the of the many things I miss about Lahore is the food. I honestly think that Lahore has the best food in the world. You can argue all you want, but deep down inside we all know it’s true=P
So, near the top of the extremely long list of edible things I miss are chicken patties. But one thing I kind of hated about them is that the people down at the bakery always overfill them! I mean, there’s something called a balance between flavor and ingredients. Sheesh. So anyways, there should always be more puff pastry than chicken, because the chicken has all the flavor, and the puff pastry is just the buttery goodness that makes it easier to eat the chicken.
The filling is really up to you. I like to keep it simple. The simpler the better. Here’s what you need to do. And it’s not much, really.
1 pound boneless chicken
2-3 tablespoons tikka masala (I used shan)
1 teaspoon garam masala(optional)
1 cup milk or 1/2 cup cream (bet you didn’t see that one coming)
Preheat your oven to 425 F
The puff pastry I got was already rolled out in a perfect circle, but if you get puff pastry that needs to be rolled out, it should be about 1/4 cm thick. It rises a lot, and since I made croissant shaped patties, it worked great. For the chicken, just chop it into small pieces and stir fry it in 2 tablespoons of oil. Before the chicken turns white sprinkle in the chicken tikka masala and the garam masala. Keep cooking it over a medium heat. Then add the milk or cream and let it cook down till there’s no liquid left. Let it cool a bit before you start rolling it into the pastry.
Fill the pastry as much as you want, but I went with 1 heaping teaspoon. Roll it up like in the pictures above. You can brush the patties with egg wash, but it’s not necessary. Bake them for about 8-10 minutes. Check them after 5 to make sure the puff pastry is rising. Take them out when they start turning deliciously golden brown. Make a lot of them, because they’re good! These are great substitutes for deep fried stuff too. And eat them right out of the oven. You can make them and freeze them as well. Then all you have to do is turn on the oven and wait for about 10 minutes. That’s a pretty good deal.