Curried Chicken Puffs
Nutritional Info
- Servings Per Recipe: 51
- 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
View full nutritional breakdown of Curried Chicken Puffs calories by ingredient
Introduction
Everytime I make these, they are everyone's favourite new treat! No one will be disappointed! I have requests for these all the time.Both shells and filling can be made ahead and assembled when needed. The shells can be frozen for up to a month, then thawed at room temperature an hour before filling. The filling can be made up to two days before and refrigerated. Heat the filling gently, and serve immediately in the shells. Everytime I make these, they are everyone's favourite new treat! No one will be disappointed! I have requests for these all the time.
Both shells and filling can be made ahead and assembled when needed. The shells can be frozen for up to a month, then thawed at room temperature an hour before filling. The filling can be made up to two days before and refrigerated. Heat the filling gently, and serve immediately in the shells.
Number of Servings: 51
Ingredients
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PASTRY PUFFS
1 cup (250 mL) Water
½ cup (125 mL) Hard margarine (or butter)
¼ tsp. (1 mL) Salt
1 cup (250 mL) All-purpose flour
4 Large eggs
CURRIED CHICKEN FILLING
2 cups (500 mL) Chopped cooked chicken breast
10 oz. (284 mL) Can of low-fat condensed cream of chicken soup
1 tbsp. (15 mL) Curry powder
¼ tsp. (1 mL) Salt
1/16 tsp. (0.5 mL) Pepper
Directions
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.
Member Ratings For This Recipe
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