Trinidad Chicken Puffs

Ingredients

• 3 oz butter
• 1 cup flour (sifted)
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 eggs
• 1 cup boiling water
• 1 pound chicken breast/cutlets
• 2 tablespoons green seasoning
• 2 twigs dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 large red bell pepper (chopped)
• 1/2 medium red onion (chopped)
• 1 stalk celery (chopped)
• 1 tablespoon pepper sauce
• 2 tablespoons bertie pimento sauce (optional)
• 2 tablespoons dijon mustard

Instructions

1. 1

   --- For Puff Shells ---

2. 2

   Heat oven to 375 degrees

3. 3

   Melt butter in water over med heat

4. 4

   Add flour, salt, sugar and stir vigorously until a ball is formed

5. 5

   Continue mixing a little longer till cooked (about 5 minutes)

6. 6

   Allow mixture to cool to room temperature

7. 7

   Add eggs one at a time, making sure to fully incorporate egg before adding another (Important that mixture is cooled here since adding an egg to the hot mixture will cook the egg)

8. 8

   Add mixture to the piping bag (or you can easily just use a tablespoon and spoon out or a Ziploc bag)

9. 9

   Line baking sheet with parchment paper. Using a brush, brush parchment with water. Not too heavily.

10. 10

    Drop onto baking sheet about 2" apart

11. 11

    Bake for 40 mins

12. 12

    --- For Chicken Filling ---

13. 13

    Wash and clean chicken

14. 14

    Add chicken to a deep pot and cover with water

15. 15

    Add thyme, pepper, salt, garlic powder to pot.

16. 16

    Leave chicken to boil for about 7 - 10 minutes

17. 17

    Remove chicken from water and add to blender/food processor

18. 18

    Blend till fine

19. 19

    Add mayonnaise, celery, bell peppers, red onions and mix

20. 20

    Add pepper sauce and salt and pepper to taste

21. 21

    --- Assemble Shells ---

22. 22

    Cut pastry open 1/2 way and add about a teaspoon of filling into each shell (or more depending on the size made)

23. 23

    Serve