Chicken Pastries

I just love baking with puff pastry, you can’t seem to go wrong with it. This recipe is very simple I just adapted my vegetable samosa recipe (which I can eat plain) and put it into some puff pastry. This recipe makes about eight and as soon as I sat them on the table they were gone.

1 pound puff pastry
3-4 potatoes, boiled, peeled & diced very small
1 chicken breast, skinless, boneless, cooked and shredded
1/2 cup green peas, boiled
1-2 green chilies, chopped
1/2 teaspoon ginger
1 tablespoon coriander
1/2 teaspoon garam masala
Salt to taste
Red chili powder to taste
1/2 teaspoon amchur
2 tablespoons vegetable oil
1 egg yolk
Flour for dusting

1. In an 8-inch skillet on medium heat add oil. Add potatoes, chicken, coriander, garam masala, red chili powder, amchur salt, green chills ginger and green peas; mix well.

2. On parchment paper lightly dust with flour. With a 3-1/4 inch round cutter cut rounds out from puff pastry. Place two teaspoons of potato mixture in the middle and fold, pressing edges with fork for closure.

3. Gently place pastries on baking sheet, with a pastry brush simply brush tops of pastries with egg yolk. In a pre-heated 350 F oven bake pastries until golden for 20-25 minutes. The puff pastry should be golden.

Yields: 6 servings

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