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Chicken Puffs

This is a fun Indian recipe to try. Not too spicy and packed with wonderful flavor. This dish goes well with the mint chutney recipe.

Chicken Puffs

Ingredients

Serving size: 1 puff
Change Servings:
Servings:

Ingredients

2  
pastry puff sheets (frozen)
2 tablespoons
olive oil
6  
chicken tenders (baked, diced)
1 cup
yellow onion (diced)
1  
carrot (medium, diced)
1 cup
spinach (raw)
6  
green beans (snap, fresh, diced)
5 slices
ginger root (peeled, sliced)
3 cloves
garlic
2 tablespoons
water
1 teaspoon
paprika
1⁄2 teaspoon
chili powder
1⁄8 teaspoon
black pepper
3 tablespoons
egg white

Directions

Instructions

  • Preheat oven to 350°F
  • Add garlic cloves, water, and ginger slices to blender
  • Blend into a smooth paste
  • Add olive oil to skillet
  • Turn on medium heat
  • Add diced onions
  • After about a minute, add the ginger-garlic paste to the onions
  • Mix together
  • Add the diced chicken
  • Sprinkle the paprika, chili powder, and black pepper over the chicken and onions
  • Continue cooking and stirring for another few minutes
  • Mix in the diced carrots and green beans
  • Cook until tender
  • Lastly add the spinach and cook for about a minute
  • Remove from heat
  • Cut pastry puff sheets into 12 even pieces
  • Add the chicken mixture to the center of one side of the pastry puff piece
  • Fold over and press down around the edges to seal each puff
  • Place puffs on cooking sheet
  • Brush with egg whites
  • Cook in preheated oven for 10 minutes or until golden brown

Notes

Notes

You can use 6 ounces firm tofu instead of chicken to make this a vegetarian dish.

Nutritional Analysis

Per serving
Calories: 253 kcal
Protein: 5 g
Carbohydrates: 19 g
Dietary Fiber: 1 g
Phosphorus: 50 mg
Potassium: 98 mg
Sodium: 165 mg