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Chicken Puff Appetizer

shantihhh's picture
Puff pastry surrounds this flavour packed Thai Chicken filling. Great appetizer for a party.
Ingredients
  Minced chicken 1⁄2 Pound
  Radish 3 1⁄2 Ounce, finely diced (preserved)
  Dry roasted peanuts 1⁄2 Cup (8 tbs), dry roasted in non-stick skillet
  Salt 1 Teaspoon
  Fish sauce 1 Tablespoon
  Thai dragon chiles 3 , minced (Red Ripe Chilies)
  Palm sugar 2 Tablespoon
  Peanut oil 2 Tablespoon
  Cooking oil 2 Cup (32 tbs) (For Deep Frying)
  Cilantro roots 2 Pound, minced and pounded
  Garlic 3 Clove (15 gm), finely minced
  Thai basil leaves 1⁄4 Cup (4 tbs), roughly torn
  Ground white pepper 1⁄4 Teaspoon (To Taste)
  Puff pastry sheets 1 Pound (1 package)
Directions

In wok or skillet over medium high flame add 1-2 tablespoons of peanut oil.

Add garlic and cilantro root, fry until golden brown and fragrant.

Add minced chicken and cook just until no longer pink.

Add minced chiles, and fish sauce, stir fry.

Add radish, sugar, salt and pepper, cook for 3 to 4 minutes.

Add peanuts and Thai Basil leaves and mix well.

Remove from heat and allow it to cool.

Cut 1 sheet of Puff Pastry into 16 small pieces.

Wrap small portion of chicken mixture in each piece of pastry.

In a deep skillet*, add 2 cups of cooking oil and heat over moderate heat.
Fry each chicken puff in the oil until it turns golden brown, remove from oil, drain on paper towels on racks.
.
Serve with AaJad (Cucumber Pickle).

If you have a deep fryer this works great to deep fry the puffs quickly.

Cucumber Pickle (Aa Jaad )

In Thailand small side dishes called Kreaung Kiam are often served with snacks and meals. These various salty, sour, sweet, spicey dishes are great accents to the meal.

This recipe for Aa Jaad (cucumber pickle) is a very popular and easy to make table condiment. I don't know why this type of Thai popular pickle is rarely served in Western Thai restaurants, as it is very common in Thailand, especially in Isan (Northeast of Thailand).

Often small dishes of savoury items such as chile nuts, sates, and pickles are served with drinks. This particular cucumber pickle is wonderful with orange or red curries especially duck, chicken, quail or game birds.

This pickle is best when made a head and allowed to sit in the refrigerator for a few days to develop the flavours. You can use Thai Jalapeños, Serranos or other favourite chiles, but I prefer the Thai Dragon chiles.

I highly recommend using fresh water chestnuts as they do not have that tinny canned flavour. Fresh water chestnuts can be found in most Asian markets in the produce section. They are so worth finding as the sweetness and crunch will capture your taste-buds! They are sweet and never starchy as canned water chestnuts often are.

1/2 cup rice vinegar or coconut vinegar
2/3 cup Asian cucumber, sliced
2 tablespoons shallot, finely sliced
1 tablespoon palm date sugar
1 tablespoon fresh water chestnuts, finely sliced
1 tablespoon Thai Jalapeños(prik chi fa daeng) sliced

Slice the cucumber in quarters, length-wise, then slice the pieces into segments about an 1/8" thick.

Remove the chile stems (I prefer using the ripe red chiles) and tap out any loose seeds, and discard, then slice the chiles across into thin rounds. Slice the shallots and water chestnuts.

Combine and serve.

This will keep 2 or 3 weeks in a refrigerator. It is a traditional accompaniment to snacks such as spring rolls, Pun-Sib-Tod or with barbequed foods such as sates and gai yang (chicken).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8
Subtitle: 
Pun-Sib-Tod

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6 Comments

shantihhh's picture
For a vegetarian version use paneer or tofu instead of chicken. I have made these using minced pork also.
Chocolatinaa's picture
Looks like you are busy cooking:-)..These Chicken Puffs look yum..i remeber having them when i was a child!:-)..Used to steal my brothers share too.but never thought about trying them at home..maybe i should...mostly the chicken ouffd we buy from pastry shops dont keep too long though,,,
shantihhh's picture
Puff Pastry/pâte brisée is easy to make in a food processor (James Beard's recipe for Cuisinart)! I also use this pâte brisée for samosas. You can bake these instead of deep frying and they are wonderful and healthier due to less fat. I also like using phylo dough and baking for these types of appetizers. You can prep and make before and pop into the oven when your guests arrive-great pass around finger foods to serve with wine/beer/cocktails/etc.
Anonymous's picture
I like the idea of baking them instead of frying. What temp and for how long? In advance...THANKS!
shantihhh's picture
Heat the oven to 400°F Bake for 15 minutes or until golden brown I always whisk an egg and brush on them for a nicer glazed look!
HotChef's picture
They look like sea shells, i am going to give these a go with shellfish filling, maybe whelks