CHICKEN PUFFS
I found this recipe in a cookbook from Alabama and adapted it to suit my family's tastes. The Creole sauce is a nice complement to the mild chicken. -Rosemary Johnson, Irondale, Alabama
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2-1/2 dozen (1-1/3 cups sauce).
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside., In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add to the pan and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in chicken., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs.
Nutrition Facts : Calories 247 calories, Fat 20g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
CHICKEN PUFFS
A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!
Provided by JUANJEN
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
- In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
- Preheat oven to 325 degrees F (165 degrees C).
- Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
- Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 28.4 g, Cholesterol 42.1 mg, Fat 25.9 g, Fiber 0.1 g, Protein 10.7 g, SaturatedFat 10.5 g, Sodium 645.3 mg, Sugar 5.1 g
PUFFS
Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!
Provided by giteup
Categories Appetizers and Snacks
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
- In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
- Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
- Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 2.4 g, Cholesterol 24.7 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 23.4 mg
SEAFOOD OR CHICKEN PUFFS
Make and share this Seafood or Chicken Puffs recipe from Food.com.
Provided by Aroostook
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dough for Puffs: Melt butter in 1/4 cup boiling water.
- Add flour and a dash of salt; stir vigorously.
- Cook and stir until mixture forms a ball that doesn't separate.
- Remove from heat and cool slightly.
- Add egg; beat vigorously until smooth.
- Stir in cheese.
- Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff.
- Bake at 400F for 20 minutes.
- Remove from oven; cool and split.
- Combine filling of your choice.
- Fill each puff with 2 teaspoons of filling.
- Note:The filling amounts of two cups make enough to fill a batch of puffs.
- If you want to make both chicken and seafood fillings, double the recipe for puffs.
Nutrition Facts : Calories 63, Fat 4.5, SaturatedFat 2.6, Cholesterol 34, Sodium 74.5, Carbohydrate 3.5, Fiber 0.2, Sugar 0.2, Protein 2.2
SHRIMP PUFF PASTRY TRIANGLES
Shrimp de Jonghe is a dish invented in Chicago. It is usually baked and served in a casserole dish, but my shrimp puff pastry version is hand-held. The shrimp filling is perfect with crunchy pastry dough. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.
Nutrition Facts : Calories 616 calories, Fat 37g fat (15g saturated fat), Cholesterol 208mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 5g fiber), Protein 26g protein.
CREAMY CHICKEN PUFFS
Make and share this Creamy Chicken Puffs recipe from Food.com.
Provided by bfo4007
Categories Pork
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares.
- Melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes.
- Using a draining spoon, remove it to a plate.
- Turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp.
- Transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes.
- Return the onion and bacon to the saucepan.
- Using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices.
- Add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated.
- As it comes to simmer, it will have thickened to a creamy sauce.
- Add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.
- Finally, stir in the crème fraîche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled).
- This can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400°F (200°C).
- Allow the pastry to come to room temperature?
- this will take about 10 minutes?
- then carefully unroll the sheet of pastry.
- Roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry.
- Place a spoonful of filling into the center of the circles.
- Brush the edges with the beaten egg yolk, and fold in half and pinch the seam.
- Before cooking, brush the whole lot thickly with a beaten egg yolk.
- They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.
Nutrition Facts : Calories 329, Fat 23.5, SaturatedFat 7.5, Cholesterol 63.6, Sodium 231.1, Carbohydrate 18.1, Fiber 0.7, Sugar 0.9, Protein 11.1
CURRIED CHICKEN PUFFS
Make and share this Curried Chicken Puffs recipe from Food.com.
Provided by bert2421
Categories Chicken
Time 50m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil.
- Add flour and salt; stir vigorously over low heat til mixture forms a ball.
- Remove from heat; add eggs one at a time, beating til smooth.
- Place a level tablespoon of batter on ungreased sheet.
- Bake at 400 for 25 minutes.
- Cool.
- Combine cream cheese, milk, salt, curry powder& pepper, mixing until well blended.
- Add Chicken, almonds& onion; mix lightly.
- Cut tops from the puffs and fill with chicken mixture.
- Replace tops.
- Place puffs on a cookie sheet.
- Bake at 375 for 5 minutes or until warm.
CHICKEN PUFFS
An easy dish, but still looks good enough for a dinner party. Kind of like a beef wellington with a twist!
Provided by Jacqui from Oz
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the dry soup mix, butter and spring onions and spread over the chicken breasts.
- Roll up the breast fillets and place onto a sheet of puff pastry (I usually cut the sheets into half diagonally).
- Roll up the pastry and seal well by brushing edges with water and pinching together.
- Bake at 220c for 20 minutes, then 200c for 10 minutes.
Nutrition Facts : Calories 755.6, Fat 55.4, SaturatedFat 17.3, Cholesterol 22.9, Sodium 368.4, Carbohydrate 56.1, Fiber 2.1, Sugar 1.2, Protein 9.2
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