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Butter chicken vol-au-vents
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Mini Indian Samosa Puffs: Bite-sized flaky pastries filled with flavorful Indian spices, perfect for any party!
Ingredients:
  • 1 sheet puff pastry, just thawed
  • 2 tsp ghee
  • 1/2 small brown onion, finely chopped
  • 200g chicken thigh fillets, cut into 1cm cubes
  • 62.50 ml butter chicken simmer sauce
  • 2.65 gm lemon juice
Instructions:
  • Preheat oven to 220C (200C fan-forced).
  • Cut twenty 5cm rounds from pastry. If the pastry becomes too soft, return it to the freezer. Cut 3.5cm rounds from the remaining pastry. Lightly brush the edges with water. Place the larger rounds on top of the smaller rounds and transfer each stack into a 12-hole muffin pan to prevent the pastry from tipping over. Use the remaining pastry scraps to create cheese puffs. Place them on a baking tray lined with parchment paper, then brush with lightly beaten egg and sprinkle with grated cheddar and sesame seeds.
  • Bake vol-au-vent cases for 15 minutes until puffed and golden, gently pressing down the center with the rounded end of a wooden spoon every 5 minutes to maintain shape. Allow to cool in the pan.
  • In a large frying pan over medium heat, melt ghee until shimmering. Sauté onion for 5 minutes until softened. Add chicken and cook for 5 minutes. Then pour in simmer sauce and cook for 3 minutes until thickened and chicken is cooked through. Finish by adding juice and seasoning to taste.
  • Spoon the chicken mixture into the pastry cases and garnish with fresh coriander before serving.

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