Heavenly puff pastry filled with tasty curried chicken salad creates a delightful savory for teatime in Curried Chicken Salad Puffs. Curried Chicken Salad Puffs pictured with Smoked Salmon-Radish Crostini and Roasted Carrot & Tarragon Hummus Canapés.
Curried Chicken Salad Puffs
Serves: approximately 35
Ingredients
- ½ cup water
- ¼ cup unsalted butter, cubed
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- ½ cups plus 2 tablespoons all-purpose flour
- 2 large eggs, room temperature
- 1 tablespoon flaked sea salt
- ¾ cup Greek yogurt
- 2½ teaspoons fresh lime juice
- 1½ teaspoons finely chopped fresh mint
- 1 teaspoon Jamaican-style curry powder
- 8 ounces boneless skinless chicken breasts, cooked and shredded
Instructions
- Preheat oven to 425°. Line several rimmed baking sheets with parchment paper. Using a pencil, draw 1½-inch circles 2 inches apart on parchment paper; turn parchment over.
- In a medium saucepan, bring ½ cup water, butter, ¼ teaspoon kosher salt, and ¼ teaspoon pepper to a boil over medium-high heat. Remove from heat. Using a wooden spoon, quickly stir in flour. Return to heat, and cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, approximately 3 minutes.
- Transfer mixture to a large bowl, and beat with a mixer at low speed until slightly cooled, approximately 1 minute. Increase mixer speed to medium; add eggs, one at a time, beating until a smooth dough forms.
- Transfer pâte à choux batter to a large piping bag fitted with a large round tip (Wilton #12). Pipe batter onto drawn circles on prepared baking sheets. Sprinkle with flaked sea salt.
- Bake for 10 minutes. Reduce oven temperature to 350°, and bake until golden brown, 20 to 25 minutes more. Let cool completely on wire racks.
- In a large bowl, whisk together yogurt, lime juice, mint, curry, remaining ½ teaspoon kosher salt, and remaining ¼ teaspoon pepper. Stir in cooked chicken until fully coated.
- Using a small serrated knife, slice puffs in half horizontally. Using a levered 2-teaspoon scoop, portion chicken salad onto bottom halves of puffs. Place puff tops over chicken salad. Serve immediately.
Notes
Store unfilled pâte à choux puffs in an airtight container in the freezer, up to 3 weeks. Thaw before filling. Chicken salad can be prepared up to 2 days ahead, covered, and refrigerated until needed.
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