Chicken Pattice (Indian Puffs)

Growing up, on Sunday mornings breakfast began with chicken/mutton/veg pattice from our local bakery along with a hot cup of coffee! We wanted to replicate this experience at home by making these pattice/puffs in our home kitchen. 

The fuss of making puff pastry with all the butter and flour is what we wanted to avoid and went the easy route of getting puff pastry from the store. (Nonetheless we are keeping the puff pastry experience for making chocolate croissants – Stay tuned)  

Getting back to having these chicken pattice, we can’t stop at one! And made a dozen of these delectable puffs!

INGREDIENTS

• 2 tbsp oil
• 1 large onion – Finely diced
• 2 cloves garlic – minced
• 1 pound ground meat (We used ground chicken)
• 1 ½ tsp turmeric powder
• ½ tsp cumin powder
• 1 tsp garam masala powder 
• ½ tsp pepper powder
• 1 tsp salt 
• ½ tsp sugar
• 2 sheets puff pastry (Store bought) 
• 1 egg (beat with 1 tbsp water to make egg wash)

PROCUEDURE

• In a skillet or wok, heat the oil over medium heat. Add the onions and garlic and cook until translucent or just until slightly caramelized
• Add the ground meat, breaking it up with the spatula. Cook until browned 
• Next add the turmeric powder, garam masala, pepper powder, salt and sugar. Stir everything together and let this mixture cook for another few minutes
• Transfer this mixture to a bowl and allow it to cool 
• Once your filling has been cooled, take your puff pastry out of the freezer and follow the instructions to defrost. 
• The puff pastry we got was circular and hence, we cut each into semicircles. 
• Spoon about 2-3 tablespoons of filling into each semicircle and fold to form a triangle, pressing the edges together. Crimp the edges with a folk and transfer to a baking sheet 
• Repeat with the remaining puff pastry. You may need two baking sheets and two oven trays. 
• When the puffs are formed, refrigerate for 10-15 minutes as your kitchen might be a little to hot for the puff pastry 
• Preheat the oven to 400F
• Brush each puff pastry with egg wash (Beat one egg and 1 tbsp water to make egg wash) and bake for about 15-18 minutes or until golden brown 
• Let it cool for about 5 minutes before you devour these homemade puffs as the filling will be very hot!

PRO TIPS

• You can make use of the meat of your choice. Alternately, you can also make vegetarian puffs with tofu, vegetables or cottage cheese fillings 
• If you do not end up eating all of these in one sitting, you can refrigerate in an airtight container for about 3 days and reheat in an air fryer or toaster oven 
• If you end up buying puff pastry sheets, you can cut them into square or triangles, add about 2-3 tbsp of the filling, seal and crimp the edges using a folk and you will be all set to egg wash, bake and devour! 

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