Trinidad Chicken Puffs Recipe

A delicious puff pastry, filled with a seasoned chicken mix that is a great option for get-togethers.


There is nothing that reminds me of the joys of childhood more than thinking of puffs.

When I see a puff, I think of all of the birthday parties we attended and all of the games I played. Did I mention I was 150% a tomboy? In fact "play" was a nickname my aunt called me from an early age. I found any opportunity to be running, jumping, diving anywhere and 9 out of 10 times, I was the only girl in the group.

On numerous occasions, puffs saved my life. A staple at all family events, this choux pastry is usually filled with well-seasoned chicken or cheese or tuna. And are usually gobbled up in no time.


Today I reminisce and share the recipe for my favorite of them all, chicken puffs.

Being a kid was so awesome!

I lived for birthday parties. I lived for getting together. House visits, beach limes, trips to the forts. Those were all exciting. But you see birthday parties?? Those were the grand prize get together.

The excitement of sharing that day with a sister, cousin, a friend was one thing. Being able to celebrate that special day and have some fun was pure joy. But for sure we knew, as for most parties in Trinidad and Tobago, there was going to be food and snacks galore. And as easily that at every event there are cheese paste sandwiches, there was going to be puffs there. Amazingly, delightful puffs.


These puffs are basically choux pastry. A light, crispy pastry shell that can be used to make puffs, to eclairs to gougères. Though they are fancy in name, they are pretty easy to make. I must confess though the hardest part of me was creating the shells and making them look nice. My first attempt, they came out looking like ducks. Ha!! Thank goodness for youtube, and I found a great tutorial on making the shells look "cute" from Gordon Ramsay. (from the 1-minute mark)


I think what makes these puffs different from other places is the stuffings we use for this treat.


You can easily use canned chicken chunks like I do for the tuna, but I much prefer to use fresh chicken breasts (or even a rotisserie chicken) and make my seasoned chicken. I get to season the breast as I want to and avoid any additives or chemicals. And it's really easy to make up the chicken and you are free to customize.


Do you know that you can use choux pastry mix to make eclairs too? So I'm basically giving you a many in one recipe today. Thank me later.

Have you ever had chicken puffs? I hope you have, and if you didn't I wish you would take some time and try these out. They are really great mouth stuffers for parties. And the shells can be easily made before and frozen till needed.


Ok, enough talking, let me go pop a few of these in the belly!!


Yield: Approximately 20 puffsPin it

Trinidad Chicken Puffs

A foolproof recipe for making the popular Trinidad puff shells (choux pastry) and a filling of a well-seasoned chicken breast. Perfect for parties and get together

ingredients:

For Puff Shells
  • 3 oz butter
  • 1 cup flour, sifted
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup boiling water
  • 1 cup flour, sifted
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 eggs
For Chicken Filling
  • 1 pound chicken breast/cutlets
  • 2 tablespoons green seasoning
  • 2 twigs dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 large red bell pepper, chopped
  • 1/2 medium red onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon pepper sauce
  • 2 tablespoons bertie pimento sauce (optional)
  • 2 tablespoon dijon mustard

instructions

For Puff Shells
  1. Heat oven to 475 degrees
  2. Add flour, salt, sugar and stir vigorously until a ball is formed
  3. Continue mixing a little longer till cooked (about 5 minutes)
  4. Allow mixture to cool to room temperature
  5. 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)
  6. Add mixture to the piping bag (or you can easily just use a tablespoon and spoon out)
  7. Drop onto baking sheet about 1" apart
  8. Bake for 40 mins
  9. Line a baking sheet
  10. Melt butter in water over med heat
  11. Add flour, salt, sugar and stir vigorously until a ball is formed
  12. Continue mixing a little longer till cooked (about 5 minutes)
  13. Allow mixture to cool to room temperature
  14. 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)
  15. Add mixture to the piping bag (or you can easily just use a tablespoon and spoon out)
  16. Drop onto baking sheet about 1" apart
  17. Bake for 40 mins
For Chicken Filling
  1. Wash and clean chicken
  2. Add chicken to a deep pot and cover with water
  3. Add thyme, pepper, salt, garlic powder to pot.
  4. Leave chicken to boil for about 7 - 10 minutes
  5. Remove chicken from water and add to blender/food processor
  6. Blend till fine
  7. Add mayonnaise, celery, bell peppers, red onions and mix
  8. Add pepper sauce and salt and pepper to taste
To Fill Shells
  1. Cut pastry open 1/2 way and add about a teaspoon of filling into each shell
  2. Serve

notes

1. These shells can also be put to freeze for a later use.

2. A rotisserie chicken can be used instead of boiling your own chicken. Just skin and de-bone
Created using The Recipes Generator


Here are some other items from my childhood birthday party days:

Caribbean Cheese Paste


Ultimate Fruit Punch




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