Wednesday, August 11, 2010

Pastries with Chicken and Corn Filling

Cheese ½ cup
Butter 2 tbsp (add more if needed)
All purpose flour  2 tbsp
White pepper 1 tsp
Chinese salt ½ tsp (ajinomoto)
Green chilli paste 1/4 tsp
Salt 1/4 tsp
Sweet corn frozen 1/4 cup
Chicken boneless cubes boiled with ginger and garlic paste, salt and b.pepper 1/2 cup
Puff pastry Sheets 1 pkg

Make white sauce by putting butter and all purpose flour in a pot.

Once browning, add the milk.
Add shredded cheese, salt, pepper, shredded cheese, green chilli paste and ajinomoto.
Cook until it becomes a thick paste.
Add sweet corn and boiled chicken cubes. (Boil chicken with salt, pepper, adrak and lasan) Let it cool completely.

Cut a puff pastry sheets into 9 equal squares.
On one corner of the square, put a teaspoon full of filling. Wipe the sides of the pastry with water.
Turn the corner to make a triangle. press gently on the sides to stick it .
Using a fork, press the edges all around to ensure a good seal.

In a freezer-proof tra, place the pastries on cling wrap and let it freeze for an hour until hard. 

Transfer it to a ziplock freezer bag and freeze it until ready to use. To serve, preheat the oven and put the frozen pastries on a greased baking tray. Brush the pastries with beaten egg and bake until fluffy and golden brown.

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