Directions: |
Directions:1.On medium heat, add chicken, water, salt, lemon juice, ginger, garlic, green chilies and cook until the chicken is tender and can be shred. If the water dries out, and the chicken is not yet cooked add a tbsp. of water.
2. Take off the heat and pulse it in the food processor. Do not shred it too much. You could even use a fork to shred the chicken. Transfer the shredded chicken in a mixing bowl
3. Chop the onions into very fine pieces and add to the chicken.
4. Add chopped cilantro, garam masala and black pepper and mix well.
5. Preheat the oven to 350º F
5. Take the puff pastry out of the freezer and let it defrost for about 10 minutes.
6. Open the puff pastry and using a rolling pin just flatten a little more on each side.
7. Cut the puff pastry into equal pieces of about 2" - 2½" square.
8. Fill a tbsp. of the chicken mixture and place it in the middle.
9. Brush the egg mixture on the sides of the pastry.
10. Take one edge of the pastry and fold it over to make a triangle and press the edges firmly.
11 Using a fork, make a crimping pattern to further seal the edges shut.
12. Pierce the pastry with a fork to remove excess steam created while baking.
13. Layer a baking tray with parchment paper and brush butter or oil.
14. Place the pastries on the baking tray. Brush with egg mixture. Leave some space between the pastries as they will expand during baking.
15. Cook for about 20 - 20 minutes until it is golden brown.
16.Take the pastries out of the oven and let it cool for a few minutes.
17. Serve with salad and tamarind chutney
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