I honestly wish I could take credit for this dish but I can’t-this whole recipe comes from my boyfriend’s mother and let me tell you, they’re delicious! This is the first dish I tried from her when the boy and I first started dating. A few years back, my friends and I used to host a Thanksgiving every year and one of the things we did was make everyone who wanted to come, bring a dish or make a dish. My boyfriend, being the way he is, got his mom to cook something up for our Thanksgiving feast. When my boyfriend brought the container of chicken pies to the apartment, my mouth started drooling. These pies are delicious! In fact, all of my friends raved about these pies and still crave them if we happen to bring it up during a conversation. These pies are to die for! The chicken is so tender and perfectly seasoned with all the spices yet, the it’s not so spicy that your guests can’t enjoy it. However, what makes these pies taste so delicious is the puff pastry. Come on now-you can agree that anything wrapped in puff pastry tastes amazing. Yeah yeah, puff pastry = loads of butter but these are a finger food so it’s okay to eat 1 pie if you ever get the craving for it.
My sister loved these pies that I winded up getting the recipe from my boyfriend’s mom. These are so simple to take and doesn’t require a lot of ingredients. It is time consuming in wrapping the chicken up in the pastry but it’s worth it. With the amount of chicken I used, I managed to get about 24 mini pies out of them. Obviously, there’s no need to bake all of them off at once if you’re only making these for yourself or for a small crowd. Once you fill the pastry up with the chicken, just store them in the freezer and bake them in the oven whenever you feel like it.
For these pies, I HIGHLY recommend skinless and boneless chicken thighs. Yeah, they’re higher in fat content compared to the breast but they tend to soak up more of the masala and are more tender than the breast.
- 4 boneless, skinless chicken thighs (preferably, organic), cut finely
- 1 box (2 sheets) frozen puff pastry, thawed
- 2-3 small pieces of cinammon
- 3 whole cloves
- 1/2 tbsp oil (canola, vegetable or grape seed)
- 1 tbsp grated ginger
- 3-4 garlic cloves, minced or grated
- salt, to taste
- 1/2 tsp red chili powder, or to taste
- 1/2 tsp ground turmeric
- 1 tsp coriander-cumin powder (or 1/2 tsp each of cumin powder and coriander powder)
- 1/4 cup cilantro, chopped finely
- 1/2 tbsp mint, chopped finely
- 1 tbsp chives
- Juice of half a lemon
- 1/2 tsp garam masala
- In a pan, over medium heat, heat the oil. Add the cinnamon and clove and cook for about 15 seconds.
- Add the chicken, garlic and ginger and mix. Cook for 30 seconds.
- Add the salt, red chili powder and turmeric. Cook for 1 minute
- Reduce the heat to medium-low and add the coriander-cumin powder. Mix well.
- Cook until all the liquid evaporates and mixture becomes dry. This should take about 7-10 minutes.
- Adjust spice accordingly, once the chicken is cooked through.
- Turn off the heat and allow the mixture cool.
- Once cooled, add the cilantro, mint, chives, lemon juice, and garam masala. Mix well and taste to adjust spiced.
- With the tip of your spatula, smash the chicken mixture a few times to break up any big chunks of the chicken. You want this chicken to be finely but still have some texture to it.
- Flour a board lightly and roll out the puff pastry a bit until it’s a bit thinner than the original. Using a knife or pizza cutter, cut the puff pastry into 8 pieces or whatever size of your choosing.
- Spoon about 1 tsp-1.5 tsp of the chicken mixture into the cut pastry and fold to close the edges off well. Using a fork, crimp all the edges to ensure that the pies are completely sealed off. Do the same thing with the rest of the pieces until it’s all done.
- Bake in a 350F oven , on a parchment lined cookie sheet, for about 20-22 minutes or until puffed up and slightly brown. Serve immediately or at room temperature.
- If you don’t plan on eating them right away, once the edges are crimped, place in a paper towel lined freezer bag and put them in the freezer. Whenever you’re ready to eat, bake them in a 350F until the pastry is puffed and the inside is heated through.