Mango chicken puffs are easy puff pastry appetizers ready in under 30 minutes. Imagine creamy mango chicken filling sandwiched between puff pastry!
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Step 2: Ingredients:
500g (1.1lb) Chicken Breasts
5 Tablespoons Mayonnaise
5 Tablespoons Mango Chutney
1 Ready-Rolled Rectangle Puff Pastry Sheet (275g/9.7oz)
1 Teaspoon Chia Seeds
1/3 Cup Chopped Fresh Flat Leaf Parsley
Egg Wash (1 small egg, beaten)
Step 3: Directions:
Cook the chicken breasts the night before in boiling water for 20 minutes or until cooked through. Cut them into tiny pieces or shred them and keep in the fridge (in an air-tight container).
Using a knife or pizza cutter, slice puff pastry into rectangles (about 4x6cm/1.5x2.4inch) and transfer these onto a baking tray lined with baking paper. Brush them with egg wash and sprinkle with Chia seeds.
Bake the puff pastry in a preheated oven at 180C/356F for about 15 minutes or until puffed and golden brown. To make sure not to burn them – check them 10 minutes into baking.
Meanwhile: Cut the breasts into small cubes (you can also shred them or finely cut, if preferred).
In a bowl, mix mayonnaise, mango chutney, parsley and chicken. Taste it and add salt, if needed.
Once the puff pastry is ready, let it cool down before cutting each piece in half horizontally. Fill the bottom part with mango chicken mixture and cover with chia seed puff.
Arrange on a serving plate, tray or a chopping board and serve!
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