Chicken & Vegetable Danish Puffs


Savory puffs are very popular in India. Almost every commercial bakery has assorted puffs in various shapes displayed proudly in cane baskets on their counter tops and in the glass display counters. They are baked to perfection; golden, light and crisp. Besides, they are reasonably priced and affordable.

Unfortunately, the pastry dough is not sold so one is left with limited choice of fillings to choose from and the flavor also tends to get monotonous. However, if one is patient enough and willing to spend some time to make the pastry dough then you can be proud to have your very own special, unique puffs with choicest fillings which will be super delicious!

Whichever pastry dough you might choose, you can prepare it in advance and freeze it for using it later. Once you master the technique, it will be super quick and easy and you can bake with a flourish. The quantity used below is enough to make sweet Danish pastries as well as savory puffs. It was sufficient for my family of four members. My experience with this Danish pastry dough is memorable. You can try out my recipe for sweet Danish Pastries which my family loved.

Both the fillings used for the Savory Danish Puffs were relished by my family and I am excited to share it with you. Home baked puffs are always wonderful because they are so fresh and they taste fabulous anytime especially with hot cups of tea (Chai) or with your favorite hot beverage. Now that winter is here they will definitely taste even better! How about giving it a try? 😀

Ingredients :

  • 225 gms. Maida
  • 2 tbsp. Sugar
  • 175 gms. Butter
  • 1 Egg
  • 15 gms. Fresh Yeast
  • 1 cup Milk (lukewarm)
  • ½ tsp. Salt

For the Seal & Glaze:
Beaten egg mixed with a little milk

Procedure :
Sieve the flour & salt in a bowl & stir in the sugar.

Blend the fresh yeast with the milk, stir in the beaten egg & mix with the flour & sugar.

Knead on a lightly floured surface until the dough is smooth & elastic.

Place the dough in a plastic bag & allow it to rest in the fridge for about 10 mins.

Shape the butter into a flat square.

Roll out the dough to a 1inch (30 cm) square, place the butter in the centre & wrap the dough neatly around it, pinching the edges well together.

Roll out the dough to a large rectangle about twice as long as it is wide.

Fold the short sides to the middle, then fold in half again.

Seal the edges by pressing them together with the rolling pin.

Return the dough to the plastic bag & chill it for a further 10 mins.

Repeat the rolling & folding process, chill for 10 min., repeat again & chill for 20 mins.

Frozen pastry should be thawed first before using.

I used two fillings for the savory puffs. Here is the recipe for the Chicken filling…

Ingredients for the Chicken Filling:

  • 2 cups Boneless Chicken (boiled & shredded )
  • 2 med. Onions (peeled & finely sliced)
  • ½ tsp. fresh Garlic paste
  • ¼ tsp. fresh Ginger paste
  • 2 tbsps. Tomato paste
  • 1 tsp. Coriander pwd.
  • ½ tsp. Red Chilli pwd. or to taste
  • ¼ tsp. Turmeric pwd.
  • ¼ tsp. Cumin pwd.
  • ½ tsp. Garam Masala pwd.
  • A pinch each – Green Cardamom & Nutmeg pwd.
  • A pinch – Sugar
  • 1 tbsp. fresh Coriander (chopped)
  • 2 tbsps. Cooking Oil
  • Salt & Pepper to taste

In a wok/kadhai, heat oil over medium heat.

Add and sauté the onions until soft and translucent.

Add the ginger-garlic paste and fry for a few seconds.

Add the tomato paste and the all the dry spice powders. Stir on low heat.

Add sugar and a pinch of salt.

Then add the shredded chicken. Stir well.

Adjust salt and pepper to taste.

Switch off the flame and then stir in the chopped coriander.

Let it cool completely before using to fill in the puffs.

For the Vegetable Puffs I used an Aloo Matar (Potato & Peas) Filling…
For this you can replace the chicken with 2 boiled, peeled, lightly mashed potatoes and ¼ cup boiled, lightly mashed fresh green peas. Adjust the spices according to personal taste. You may use any combination of vegetables for the filling of your choice.

Assembling the Savory Puffs:

Divide the Danish pastry dough into manageable portions.

Lightly dust your work surface with flour.

Roll out evenly each portion of dough into ¼ inch thickness.

It is better to roll it out into a large rectangular or square shape to avoid wastage.

Cut them into 4 inch by 4 inch squares with a sharp knife or larger if you prefer.

Place a tablespoon of filling in the center of each square, lightly brush the edges with water or egg wash.

Enclose the filling by folding the pastry sheet over to get a rectangular shape.

Press firmly to seal the edges well. You may use a fork to give it a pretty design.

Place the filled pastry about an inch apart on a parchment/butter paper lined baking tray/sheet.

Lightly brush the tops of the filled pastry with egg wash.

Bake the puffs in a pre-heated oven at 200C for 15-20 minutes or until the tops are nicely puffed, golden and crisp. Adjust the baking time according to your oven.

Serve warm with tomato sauce/ketchup.

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