Chicken Mushroom Puff Pastry Recipe – Easy Indian Snack Idea

Last Updated on 1 month by Neha Deshmukh

Chicken Mushroom Puff Pastry Recipe – Easy Indian Snack Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack that feels a little bit special. And honestly, this Chicken Mushroom Puff Pastry recipe is exactly that. I first made this when my kids were craving something savory, and it’s been a family favorite ever since. It’s surprisingly easy to put together, and the flaky pastry with the creamy, flavorful filling? Just divine! Let’s get baking, shall we?

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under an hour! It’s comforting – that warm, flaky pastry just hits the spot. And it’s versatile – perfect for an afternoon tea, a light lunch, or even a party snack. Plus, it’s a fantastic way to use up leftover cooked chicken. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up these delightful pastries:

• 300 gm boneless chicken
• Salt and pepper to taste
• 150 gm mushrooms
• 15 gm butter
• 1 tsp garlic powder
• 1 tbsp all-purpose flour
• 1 tsp white pepper powder
• 14 puff pastry squares
• Milk to brush

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Puff Pastry: You can find puff pastry sheets in most well-stocked supermarkets in India these days. Brands like Britannia and FunFoods are readily available. If you’re lucky enough to live near a bakery, even better – freshly made puff pastry is amazing.
• Mushrooms: I usually use button mushrooms for this recipe, as they’re easily available and have a mild flavor. But feel free to experiment! Shiitake or oyster mushrooms would add a lovely earthy note.
• Spice Blends: White pepper is traditional, but a pinch of black pepper works too. Some families like to add a dash of garam masala to the chicken filling for a warmer flavor – feel free to experiment and make it your own!
• Chicken: Using leftover roast chicken is perfect for this. You can also quickly poach or pressure cook chicken breast specifically for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cut the boneless chicken into strips. Pressure cook with salt and pepper for one whistle. Once cooled, shred the cooked chicken and reserve the stock – don’t throw that stock away, it’s liquid gold!
2. Melt the butter in a pan over medium heat. Add the mushrooms and sauté until they’ve wilted and released their moisture. This usually takes about 5-7 minutes.
3. Stir in the garlic powder and all-purpose flour. Cook for about a minute, stirring constantly, to create a roux.
4. Pour in the reserved chicken stock and cook, stirring, until the mixture thickens. Add a little water if needed to adjust the consistency – you want it nice and creamy.
5. Add the shredded chicken and white pepper powder. Mix well, adjust the seasoning to your liking, and let the filling cool completely. This is important, or it will melt the pastry!
6. Preheat your oven to 200°C (392°F). Thaw the puff pastry sheets according to the package instructions and line your baking pans with parchment paper.
7. Place 7 pastry squares on the prepared pans. Divide the cooled chicken filling equally among them.
8. Top each filled pastry square with another pastry square. Seal the edges tightly with a fork – this prevents the filling from escaping! Brush the tops with a little milk.
9. Bake for 20 minutes, or until the pastries are puffed and golden brown. For an extra golden finish, grill them for an additional 2 minutes, keeping a close eye so they don’t burn.
10. Serve warm and enjoy!

Expert Tips

• Don’t Overfill: Resist the urge to pile on the filling! Too much filling will make it difficult to seal the pastries and they might burst during baking.
• Cold Pastry is Key: Work with cold puff pastry. If it gets too warm, it will be sticky and difficult to handle.
• Seal Thoroughly: Make sure those edges are really sealed with the fork. No one wants a leaky pastry!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan puff pastry and vegetable stock instead of chicken stock. It’s just as delicious!
• Spice Level: My friend Priya loves to add a pinch of chili powder or some red chili flakes to the chicken filling for a little kick.
• Festival Adaptations: These are amazing as a savory snack during Diwali or Christmas. My family always requests them!

Serving Suggestions

These pastries are wonderful on their own, but they’re even better with a side of chutney or a cup of hot masala chai. They also make a lovely addition to a picnic or a party spread.

Storage Instructions

Leftover pastries can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or a toaster oven to restore their crispness.

FAQs

Let’s answer some common questions:

• Can I make the chicken filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. Just make sure it’s completely cooled before assembling the pastries.
• What if I don’t have puff pastry sheets? You can try using shortcrust pastry, but the texture won’t be quite the same. Puff pastry is really what makes these pastries special.
• Can I use a different type of mushroom? Yes, definitely! Feel free to experiment with different varieties.
• How do I prevent the puff pastry from becoming soggy? Make sure the filling is completely cooled before assembling the pastries. Also, brushing the tops with milk helps create a protective layer.
• Is it possible to air fry these pastries instead of baking? Yes! Air fry at 180°C (356°F) for about 12-15 minutes, or until golden brown and puffed.