Pakistani Chicken Keema Puffs: A Delightful Mouthwatering Snack for Your Taste Buds!

Allergens

Gluten (wheat) - Egg - Dairy (milk, yogurt)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon salt
• 1/4 cup ice water
• 1 pound ground chicken
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 1/4 cup tomato sauce
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh cilantro
• 1 egg, beaten
• For the Mint Yogurt Dip:
• 1 cup plain yogurt
• 1/4 cup chopped fresh mint leaves
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine flour, salt, and cold cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add ice water, mixing until dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. In a large pan, heat oil over medium heat. Add onions, garlic, and ginger, and cook until softened.
3. Add ground chicken to the pan, breaking up any lumps. Cook until browned and cooked through.
4. Stir in cumin, coriander, paprika, black pepper, and red pepper. Cook for 2 minutes.
5. Add tomato sauce, tomato paste, and chopped cilantro. Simmer for 10 minutes to allow flavors to meld together.
6. Preheat oven to 375°F (190°C). On a floured surface, roll out dough into a large rectangle. Cut into small circles using a cookie cutter or glass.
7. Place a spoonful of chicken mixture onto each circle. Moisten the edges with water and fold over to create a half moon shape. Press edges together to seal, and place on a lined baking sheet.
8. Brush puffs with beaten egg and bake for 20 minutes or until golden brown. Allow to cool slightly before serving.
9. For the mint yogurt dip, whisk together yogurt, chopped mint leaves, minced garlic, salt, and pepper in a small bowl. Serve alongside keema puffs.

Chef’s Insight

To achieve a flaky crust, work the butter into the dough just until it resembles coarse crumbs.

Notes

Be sure to use cold butter and ice water when making the dough for a flaky crust.