Chicken Keema Puff’s are the perfect for serial snackers. They are satisfying and filling, and while they aren’t the healthiest option, I have made tons of small changes to make it healthier.
I use lean ground chicken to offset the butter and fat in the puff pastry. The ground chicken offers tons of protein without that fat. I also cook the filling in just a bit of cooking spray to keep the fat and calorie contend low, Once all the spices and flavors are added to the filling you don’t miss the fat or oil. When it comes to the puff pastry, I roll it out thinner so that there is less in each bite. Even though we are rolling out the puff pastry quite a bit, the crisp or puffiness of it does not suffer but it does make each bite a bit less fattening because there is a more balanced ground chicken to puff pastry ratio.
Traditionally these are made with either beef or mutton and spiced in various ways. My version is made with lean ground chicken and I stick to just a couple spices so that they can really stand out. My recipe is not spicy even though it is spiced because my toddler loves these and I make them friendly for her, but you can easily chop up your favorite spicy chili and add it to the filling with the onions or some crushed red pepper flakes if you want a spicier puff.
Chicken Keema Puff’s also make a great appetizer and very kid friendly since they are handheld and wrapped in perfect, crispy, buttery pastry.
- Cooking Spray
- 1 large Onion diced fine
- 4 cloves of garlic, grated
- 1 tablespoon of grated ginger
- One package of ground chicken (about 1.5 lbs)
- 2 tablespoons of ground coriander
- 1 teaspoon og garam masala
- 1 tablespoon of ground cumin
- salt to taste
- Flour for dusting
- 3 sheets of puff pastry
- Heat a nonstick pan on medium heat.
- Spray pan with cooking spray lightly.
- Add diced onion and cook until they turn translucent.
- Add grated ginger and garlic and continue to cook for 3-5 minutes until everything becomes golden brown.
- Add ground chicken and quickly mix and break up the meat until it starts to change color.
- Add cumin, coriander, garam masala, and salt.
- Cook until spices become fragrant and ground chicken is cooked through.
- There should be no liquid in the pan, any liquid from the ground chicken should have burned off.
- Thaw your puff pastry sheets.
- Puff Pastry Sheets are usually folded into a trifold, cut along the two lines to separate each sheet into three pieces. Now cut each piece in half. At the end you should have six identical pieces from each sheet of puff pastry.
- Dust your surface lightly with some flour and roll out each individual piece until it is about 5in by 5in.
- Take a piece of rolled out puff pastry and place two tablespoons of your chicken mixture in the center.
- Fold over one corner over to the opposite corner to for triangles.
- Crimp the edges using a fork. Lightly press down on the edges until the little parcels are sealed.
- Place them two inches apart on a baking sheet lined with parchment paper and bake at 400 degrees for 15-20 minutes.