Chicken Puffs

Hi Friends,
Surabhi @ My Cook Book has posted the round up of last month's EP series- Mint & coriander seeds.Do drop by her space & collect your token of appreciation for the wonderful participation.Coming back to today's recipe is the Chicken Puffs,well versed with everyone and an easy way to use up your puff pastry sheets but a very tasty filling which none can stop eating by one puff :-)This is another recipe which my family loves and never makes it to the table for photos and vanishes before that..Somehow managed this time to get some clicks,hope you will all enjoy making this at home and relish with a cup of hot tea!!

Check out other related puff pastry sheet recipes-
Nutella Palmiers,
Sweet Moongdal Puffs,
 Egg Puffs, 
Sweet Plantain Puffs,
Apple Cinnamon Toaster Strudel ,
Savory Tarts ,
Pin Wheel Dates Cookies

Ingredients
for wrap
puff pastry sheet 1(makes 6-9)
egg white 1

for cooking chicken-
chicken (bone less) 200gm cooked & minced
pepper powder 1/2 tsp
salt

for filling-
onion 1 sliced medium sized
tomato 1 medium chopped
ginger garlic paste 1 1/2 tsp
coriander leaves chopped 4 sprigs
curry leaves
turmeric powder 1/3 tsp
chilly powder 1/2 tsp
coriander powder 1tsp
garam masala 1/2 tsp
pepper powder 1/2 tsp
chat masala 1/2tsp
lemon juice 1/2 tsp
salt
oil 3tbsp

Method-
-Thaw the pastry sheet as per packet instructions.Cut along the folds and then cut again into 6 or 9 pieces which ever suits you to fold better.(discard any serrated edges)
-Cook the chicken with little pepper and salt for 7-10 minutes.Drain the stock or reserve for soups.Mince the cooked chicken in a food processor or blender.
-Prepare the filling by heating a pan with oil.Saute the sliced onion till lightly browned and the oil seeps out and then add ginger garlic paste,saute till raw smell disppears.
-Add the spices and mix on low flame.Add the chopped tomatoes,curry leaves,chopped coriander leaves.
-Add 1/3 cup of water and let it cook for sometime.Add the cooked chicken when the gravy thickens and then keep stirring till the water content dries up.Add in the chat masala & lemon juice now and put off flame.
-Let the filling cool down.In the mean time,Preheat oven to 400 degrees F and then place filling (if you are using 6 rectangles place 2tsp filling,if using 9 rectangles place 1 1/2 tsp filling) on each rectangle,close them like a pouch ,rectangle,or triangular shape.(I made both rectangular & triangular ones,seal the sides with water properly)
-Apply or brush egg white on top of each of them.
-Place it in the oven and bake for 15 minutes.
-Remove from oven & cool on wire rack for 5 minutes before serving.

Servings ~ 6/9 puffs

NOTES
* You can make the filling with paneer or soya chunks if you are a vegetarian the same way.
*Applying egg white gives a nice color after baking.You can also apply butter instead of egg.

Sending this to The Kerala Kitchen event hosted by Jehanne @ The Cooking Doctor,Guest Quest, Chicken Feast