While growing up in Japan, I didn’t really eat food that contained spices. If you have been to Japan or are acquainted with Japanese cuisine, you probably agree with me that the Japanese do not use many spices in our recipes, and the food is rather mild and subtle. Time has changed and the current generation of youths in Japan enjoy more international food that includes spices such as Thai and Indian food, but the vast majority of spices are still “foreign” to most of us.
Reese and Mark of Season with Spice has given me an opportunity to work with spices and kindly invited me to share my recipe on their website. I made Tandoori Chicken Puffs using Tandoori Seasoning from Savory Spice Shop.
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- 2 pkgs puff pastry sheet (2 pkgs = 4 sheets or 16 oz x 2)
- ½ lb ground chicken
- ⅓ cup vegetable mix
- ½ -1 tsp Tandoori Mix
- 1 large egg
- 1 Tbsp water
- 2 Tbsp yogurt
- ½ -1 Tbsp Tandoori Mix
- ½ tsp grated ginger
- 1 clove garlic (minced)
- 2-3 drops lemon juice
In a bowl, marinate the meat in the Seasonings for a few hours.
While you are waiting for the pastry sheet to be half thawed, start cooking the filling. In a frying pan, heat oil on medium high heat and cook the chicken. When it starts to change color, add the mix vegetables and a little bit more of Tandoori mix. When everything is cooked, turn off the heat and set aside to let it cool. * Please note: the picture shows double amount.
Place the puff pastry sheets on a lightly floured surface and use a fork to prick the pie sheets if your pie sheets are not docked. Then cut them into 9 circles per sheet using a (2½ inch diameter) round cookie cutter. Roll up the scrapes into a ball and re-roll them and cut into circles.
Preheat the oven to 400F degrees. Beat the egg and water in a small bowl.
Place half of the pastry circles (26 circles for me) onto a parchment paper lined baking sheet. Then put a small amount of filling in the center and brush the edges of the pastry circles with the egg wash using a pastry brush.
Put remaining pastry circles on top of the filling and press the edges of circles firmly to seal with a fork.
Using a kitchen knife, make 2 small slits on top of the pastry and brush the top of pastries with the egg wash using a pastry brush.
Bake for 15-20 minutes or until the pastries are nice golden brown on the top. Remove from the oven and let the pastries cool slightly on wire cooling rack.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.