Trinidad Chicken Puffs Recipes
TRINIDAD CHICKEN PUFFS
A foolproof recipe for making the popular Trinidad puff shells (choux pastry) and a filling of a well-seasoned chicken breast.
Provided by Renz
Categories Snacks, Desserts
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees
- Melt butter in water over med heat
- Add flour, salt, sugar and stir vigorously until a ball is formed
- Continue mixing a little longer till cooked (about 5 minutes)
- Allow mixture to cool to room temperature
- Add eggs one at a time, making sure to fully incorporate egg before adding another (Important that mixture is cooled here since adding an egg to the hot mixture will cook the egg)
- Add mixture to the piping bag (or you can easily just use a tablespoon and spoon out or a Ziploc bag)
- Line baking sheet with parchment paper. Using a brush, brush parchment with water. Not too heavily.
- Drop onto baking sheet about 2" apart
- Bake for 40 mins
- Wash and clean chicken
- Add chicken to a deep pot and cover with water
- Add thyme, pepper, salt, garlic powder to pot.
- Leave chicken to boil for about 7 - 10 minutes
- Remove chicken from water and add to blender/food processor
- Blend till fine
- Add mayonnaise, celery, bell peppers, red onions and mix
- Add pepper sauce and salt and pepper to taste
- Cut pastry open 1/2 way and add about a teaspoon of filling into each shell (or more depending on the size made)
- Serve
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