Curried Chicken Puffs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 51
Ingredients
PASTRY PUFFS1 cup (250 mL) Water½ cup (125 mL) Hard margarine (or butter)¼ tsp. (1 mL) Salt1 cup (250 mL) All-purpose flour4 Large eggsCURRIED CHICKEN FILLING2 cups (500 mL) Chopped cooked chicken breast10 oz. (284 mL) Can of low-fat condensed cream of chicken soup1 tbsp. (15 mL) Curry powder¼ tsp. (1 mL) Salt1/16 tsp. (0.5 mL) Pepper
Pastry Puffs: Combine first 3 ingredients in medium heavy saucepan. Heat and stir on medium-high until boiling and margarine is melted. Reduce heat to medium.
Add flour. Stir vigorously for about 1 minute until mixture pulls away from side of saucepan to form soft dough. Remove from heat. Let stand for 5 minutes.
Add eggs, 1 at a time, beating after each addition until well combined and dough is thick and glossy. Drop, using about 2 tsp. (10 mL) for each, about 3 inches (7.5 cm) apart onto greased baking sheets. Bake in 425˚F (220˚C) oven for about 30 minutes until dry. Transfer to wire racks to cool. Makes about 48 pastry puffs. Trim ¼ inch (6 mm) slice from top of each. Set tops aside.
Curried Chicken Filling: Combine all 5 ingredients in large saucepan. Heat and stir on medium-low for about 10 minutes until heated through. Makes about 2 1/3 cups (575 mL) filling. Spoon about 2 tsp. (10 mL) filling into each pastry puff. Cover with tops. Serve immediately. Makes about 51 puffs.
Number of Servings: 51
Recipe submitted by SparkPeople user QUEENYEESH.
Add flour. Stir vigorously for about 1 minute until mixture pulls away from side of saucepan to form soft dough. Remove from heat. Let stand for 5 minutes.
Add eggs, 1 at a time, beating after each addition until well combined and dough is thick and glossy. Drop, using about 2 tsp. (10 mL) for each, about 3 inches (7.5 cm) apart onto greased baking sheets. Bake in 425˚F (220˚C) oven for about 30 minutes until dry. Transfer to wire racks to cool. Makes about 48 pastry puffs. Trim ¼ inch (6 mm) slice from top of each. Set tops aside.
Curried Chicken Filling: Combine all 5 ingredients in large saucepan. Heat and stir on medium-low for about 10 minutes until heated through. Makes about 2 1/3 cups (575 mL) filling. Spoon about 2 tsp. (10 mL) filling into each pastry puff. Cover with tops. Serve immediately. Makes about 51 puffs.
Number of Servings: 51
Recipe submitted by SparkPeople user QUEENYEESH.
Nutritional Info Amount Per Serving
- Calories: 37.4
- Total Fat: 2.3 g
- Cholesterol: 18.5 mg
- Sodium: 79.3 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.2 g
- Protein: 1.6 g
Member Reviews
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DAISIES55
I only made the chicken curry portion of this recipe and not the pastry. The chicken curry was so easy. We added a little extra curry and may add 1.5 tsp next time because we like curry :) We used store-bought pastries, but I'm sure this would also be really good with crackers or bread. - 4/10/11
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TIMPANOGOS
YUM! I thought these were really good. I was afraid they would be too spicy for my kids 6,6 and 9, but once I tasted the filling in the puffs it was just right - the kids and hubby loved them too and requested that I make them often. Thanks for the great recipe! - 7/12/09
Reply from QUEENYEESH (7/21/09)
I am so glad you and your family enjoyed them! Yeah, they have just the right amount of spice! Enjoy!