There is nothing that reminds me about the joys of childhood more than thinking of chicken puffs. When I see a puff, I think of all of the birthday parties we attended and all of the games I played. Did I mention I was 150% a tomboy? In fact "play" was a nickname my aunt called me from an early age. I found any opportunity to be running, jumping, diving anywhere and 9 out of 10 times, I was the only girl in the group.
And on numerous occasions, these puffs saved my life. A staple at all family events, this light puff pastry (choux pastry) is usually stuffed with well-seasoned chicken or cheese or tuna. And are usually gobbled up in no time. Today I reminisce and share the recipe for my favourite of them all, chicken puffs.
Do you know that you can use choux pastry mix to make eclairs too? So I'm basically giving you a many in one recipe today. Thank me later.
Have you every had chicken puffs? I hope you have, and if you didn't I wish you would take some time and try these out. They are really great mouth stuffers for parties. And the shells can be easily made before and frozen till needed.
Ok, enough talking, let me go pop a few of these in the belly!!

Ingredients (Approximately 20 puffs)
For the Puffs Shells
  • 3 oz butter
  • 1 cup boiling water
  • 1 cup flour, sifted
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 eggs
For the Filling
  • 1 1/2 lbs chicken breast/cutlets
  • 2 tablespoons green seasoning
  • 2 twigs dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup mayonnaise
  • 1/2 large red bell pepper, chopped
  • 1/2 medium red onion, chopped
  • 1 stalk celery, chopped
  • 1 teaspoon pepper sauce
For Puff Shells
  1. Heat oven to 475 degrees
  2. Line a baking sheet
  3. Melt butter in water over med heat
  4. Add flour, salt, sugar and stir vigorously until a ball is formed
  5. Continue mixing a little longer till cooked (about 5 minutes)
  6. Allow to cool to room temperature
  7. Add eggs one at a time, making sure to fully incorporate egg before adding another (Important that mixture is cooled here since adding egg to hot mixture will cook egg)
  8. Add mixture to piping bag (or you can easily just use a tablespoon and spoon out)
  9. Drop onto baking sheet about 1" apart
  10. Bake for 40 mins
  11. Set aside to cool (These can also be put to freeze for a later use)
For Chicken Filling
  1. Wash and clean chicken
  2. Add chicken to a deep pot and cover with water
  3. Add thyme, pepper, salt, garlic powder to pot.
  4. Leave chicken to boil for about 7 - 10 minutes
  5. Remove chicken from water and add to blender/food processor
  6. Blend till fine
  7. Place chicken in a large bowl
  8. Add mayonnaise, celery, bell peppers, red onions and mix
  9. Add pepper sauce and salt and pepper to taste
  10. Cut pastry open 3/4 way and add about a tablespoon of filling into each shell
  11. Serve

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