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.
Please click HERE to check out my guest post with recipe and more photos. And don’t forget to enter to win one of TWO $40 giveaway while you visit! Have a great weekend and see you on Monday!
Similar Recipes:
- Spinach and Feta Turnovers – Guest Post by Katherine Martinelli
- Mini Fruit Puff Pastry with Lemon Glaze
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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.
Hi Nami! Love the dish – I think this is the first non-Asian dish as such that I have seen on your blog. The plates, baskets, napkins all very cute and, you know, curry puffs are some of my favourite “naughty” snacks!
Nami! Love your cute round puffs 🙂 I can imagine the lovely spicy and savoury flavours mingling with the pastry YUM!
Cute puff and must be very good with a lot of spices. Have a great weekend Nami.
Nami, these puffs look delicious! I love tandoori chicken, and this would be a lovely change 🙂
These puffs must be real delicious. It was so beautifully made.
Very very pretty! I like this!
love tandoori chicken!
Nami, what a change! (I first thought I am on the wrong blog! Just joking of course 😉 )
Seriously, whatever spices you use and whatever the recipe, there is always a “Nami touch” in all: the beautiful photos, the professional presentation and the friendly and enjoyable text! I’m jumping to the other blog to see your recipe!
What gorgeous puffs (see, if you just fill these with apples and cinnamon, you’re a master baker :))! I’d love to find these on my dinner plate! Have a great weekend, Nami!
I love this! They look delish. Been dreaming of tandoori for days….But I think I’m going to do the katsu chicken, which looked just amazing….your kids are very lucky!! Have a good restful weekend, Nami.
Your puffs look perfect! I love anything wrapped in dough especially flaky dough. These savoury puffs would make great party food.
Have a great weekend!
These pies look very delicious! Such a nice filling!
I love how bright and airy your pictures are and these puffs look like I’d have to hide a few for safe keeping.
Love tandoori chicken. the puffs look absolutely perfect!
There tandoori chicken puffs look so cute, especially on the plates with dots! Must be delicious!
Tandoori Spice is one of my favourite Indian spices and sad to say we can’t easily grab hold of this aromatic spice in Singapore. And Nami this is the 1st time i read about your pastry post and I must tell you, it look absolutely delicious.
Nami, these puffs look amazing and your photos are stunning!!! Nice job as always 🙂
Nami – Those puffs look so pretty! Love those colorful props too. Like you, I wasn’t exposed to all these different spices growing up in Korea. But I love them now.
Oh wow! These puffs sound amazing – I just love Indian flavors, and this is definitely a unique spin on them =)
What a charming series of photos! I WANT those polka dot dishes! 🙂 The chicken puffs look amazing too. What a nice job you did browning that puff pastry. Lovely all around.
Homemade puffs..you did incredible job Nami! I love this and already checked you wonderful guest post..Fantastic photos!!!
Wishing you awesome day!!
I love using tandoori spices. Our favorite meal is tandoori cauliflower.
Your puffs look great Nami. Beautiful photos
Chicken + Tandoori + Puff Pastry = Nami is a genius!
Hi Nami,
I really enjoyed your beautiful pics.
I never thought about savory puff.What a great idea!
I can’t wait to try it!
This spice sounds wonderful and Nami, your photos are beautiful!
Wow, how pretty!
By the way, I found Ponzu and Mirin, so now I can finally try some of your recipes 🙂 yey!
Oh, those puffs must taste really delicious especially with those special seasoning. This looks like made by a pro, Nami! 🙂 Have a great weekend.
I love this tandoori chicken puffs idea!!
Awesome, they look great. I love curry puffs, never tried tandoori puffs which is the rolls royce of curry puffs:)
Very cute puffs. I think the first more ‘ethnic’ meal for me was my first time in an Indian restaurant and like everyone that goes there a first time I had tandoori. I go all the time now but have the more exotic stuff…but tandoori opened my eyes.
Cute round puffs… they look great. Well done.
Well done on your first spiced dish cooked, Nami! I’m so happy for you that your kids love these cute little puffs and glad that you’d like to have more spicy food in future (Your husband, Shen must be the first to be so happy!? lol :P).
Have a great weekend!
Glad you’re bringing on the spice because these look absolutely delicious!
Hi
I am growing up with spices and I can’t live without it. Indian food is my favorite and so does my kid. Your puffs look so delicious and I am sure they do. :-)I never attempt chicken tandoori at home but your post today encourage me to! Thanks for sharing.
Puff pastry is definitely one of my favourites and these look delicious!! You are so versatile with your recipes Nami.
Nami, these chicken puffs look so delicious! I really love all the spices you used!
What a great recipe and so simple to prepare. I enjoy all of your recipes. You are so creative. Thank you for sharing and I hope you enjoyed the spice and will try others in the near future.
These look so good, I absolutely love spices. I love foods that are hand held as well and although I saw a fork in your lovely picture I would totally eat this with my hands because it looks like the perfect hand pie but savory. 🙂
Tandoori spice was a GREAT choice and I like that you did something non-traditional with them! It’s a GREAT post. Thanks for the giveaway -I’m all signed up!
I love the idea of these spicy little chicken puffs! You’re always coming up with something wonderful to tempt me with.
You’re killing me with these spicy chicken puffs! 🙂 To heck with the giveaway, just ship me a box of these! I love finger food and this looks like the ultimate of finger food!
Hi Nami, first time here and I am glad I found ur space….I was always wanting to try Japanese food and now I don’t have to search anywhere else…Ur recipes, photographs are all amazing…I had a wonderful time here…BTW my son’s pet name is Nami…..since he is always naughty….I kinda shout out this sentence probably a 100 times a day “Namiiiiiii where r u?”. Do visit me if time permits….love to ur wonderful kids….I am your latest subscriber too…..see u around….Blessing, Nisa.
That’s so funny! What does Nami mean in your language? Nice to meet you!
yum.. i love tandorri chicken.. but puffs interesting!
i make curry puffs from scratch so much effort… but so rewarding!
i wouldnt mind some freshly made tandoori puffs delievered!
Your puffs look so cute- especially with all the props 😉 We never used much spice in our kitchen either until I started playing with food! m mum’s curry puff recipe is quite similar to yours, only she uses ‘curry powder’ instead of tandoori spice. I love tandoori chicken (though I’ve never made it before) so next time, I might to get my hands on a packet of tandoori seasoning and make curry puffs with that instead 😀
These look SO good!! I’m off to check out your guest post 😀
What a coincidence! My mum just told me that she made some curry puff with puff pastry too and they were delicious! as with yours!! 🙂 have a great weekend Nami!
I love chicken tandoori, but I had never thought to use it as curry puff filling, what a brilliant idea, Nami 🙂 ! I love your cheery photos too, seeing them makes me somewhat happy:-).
I remember the confusion on my husband’s face the first time he tried Chinese curry (Hong Kong style) and Japanese curry. They were good, but he thought they were much sweeter and milder than the Singaporean/Malaysian style he was used to. The Southeast Asian kind definitely use a lot more spices in their versions! =)
Beautiful spices can add so much into common everyday food!
They look really good, Nami! I agree with your comment on Japanese food being slightly milder than maybe some of the surrounding countries’ cuisine – but regardless, they are still very tasty 🙂
your pictures are like warm smiles… bright, fresh, and just happy mode! i love tandoori chicken and i think your puffs looks just as perfect!
happy weekend nami,
malou
We eat curry chicken puffs often but not once with tandoori chicken. With all the spices used, I am sure it taste even better than that.
I love these little tandori puff! Yum! I really enjoy cooking with spices and trying out new to me spices!
Your photos are stunning! That looks like a great way to get my son to eat some chicken (and maybe veggies too!)
Im sure this will be a hit here in NZ, people here like Indian dishes mixed with English pastry, one example is butter chicken pie, I’m sure this will be well loved.
These looks awesome Nami…
You know my mom made tandoori chicken turnovers everytime we had left overs…
Yours look so beautiful!!!
This recipe bought some many beautiful memories for me ….
These look fantastic! My dad never grew up eating spicy food and he doesn’t to this day. But good on you for embracing new flavours! 😀
Those flaky chicken bites look darn irresistible. You know, for a moment there I thought it was cookies 🙂 Can’t wait to check out the recipe at Season with Spice.
These look delicious! Completely delectable as always. Great photos and recipe…I’m a huge fan of anything spicy and something new is just an added bonus!
These chicken puffs sound so delicious Nami!
Tandoori is the specialty of North Indian cuisine and you make the tandoori puff tooo delicious!
Happy Weekend!
superb plating and what a medley of a dish!
Recipe sounds delicious and your photography is wonderful …. I love the polka dots too!
Nicole
http://mrshutchison.wordpress.com/
I love little meat pies like these. And so many cultures seem to share an affinity for them. Lucky for us we get to taste our way around the world that way.
these curry puffs so lovely .. warm and perfect for evening snack. I love LOVE those baskets you used as props.. great pick 🙂
These are so cute! Love cooking with spices, adds so much flavour!
Ohhh Nami! We all love tandoori chicken in my family (for obvious reasons!) and I love the look of these puffs!!! They must taste delicious! Hope you are having a great weekend! <3
Oh wow, I want those puffs! Looks delicious!
These look great – I love the idea for a filling with lots of flavor.
Oooh looks yummy! I am heading over to check out your guest post!
Ooooooooo Nami, this looks a lot like one of those salty Vietnamese snacks they serve for special occasions! Sorry for the late comment, I am missing your status updates from the newsfeed, so I just click to your FB page to check for new postings instead. Hopefully I can figure out how to organize better so this won’t happen again!
I missed this post….yum! great for school lunch. Idea about to be stolen!
I was looking for my comment/question about docking the puff pastry, which the pictures with the unbaked pastry circles seem to show, but my post seems to have disappeared. In any case, I’m a new subscriber and look forward to seeing the Japanese recipes you are sharing.
I’m sorry about missing your comment you wrote earlier. I get a lot of spam and also many comments from my bloger friends who regularly comment on my blog go into spam as well. It’s been strange but I have no control over, so I do check spam folder very regularly but I probably deleted your comment by mistake. I’m very sorry about that. What was your question you had? What do you mean by docking the puff pastry?
I was just surprised when I came back to the post and found that my comment was missing. 🙁
“Docking” means to put tiny holes all over the sheet of puff pastry after rolling it out and before you cut it into shape. This prevents the pastry from puffing up TOO much. It’s done to pie shells as well to prevent the formation of big bubbles during “blind baking” which is what you do when you pre-bake the pie without any filling inside. I do it instead of using pie weights. In step 5 and 6, I can see little holes in the pastry which looks like it was docked.
I don’t know how spam works, but sometimes you leave comment and it disappear after you hit submit. Then it’s most likely in spam folder instead of showing on the comment section. I just don’t like it keeps going into the spam, although I accept the same person so many times before… I don’t know what triggers to put it in spam. I’ll be careful when I check spam messages.
Thank you. I understood what “docking” means. The Trader Joe’s pie sheets are already docked, but I should probably mentioned in my instruction for people who use non docked pie sheets. Thank you for pointing that out!
“What do you mean by docking the puff pastry”
My question asked whether you had docked the pastry since the sheets looked that way but there were no directions to do so in the recipe. I didn’t know anything about pre-docked pie sheets being available as we don’t have a Trader Joe’s in Ontario, Canada. 🙂
Hi Nami,
Is it possible to freeze the uncooked version? How long is the baking time for from frozen?
I haven’t done it, but I assume you can. Probably add just a few minutes. 🙂
How did I miss this recipe? These puffs are so cute and they look delicious!
Hehee thanks Laura! This was my first year on blogging and I didn’t know you back then. 🙂 So happy that I found your blog and got to know you! xo