Spicy Chicken Puff

Perfect pass-around plate to get your party’s party started. Or eat for lunch with a nice salad. Always serve hot with any sauce. Dip, dunk, demolish.

1. Dry-roast masala ingredients in a pan. Let cool, then grind into a powder.
2. Heat oil, then add mustard seeds, red chillies, and curry leaves. Add onions and cook until golden brown. Add ginger and garlic paste, cook for 5 minutes. Add powdered spices (including 1 tsp dry masala), and cook until oil separates. Add tomatoes, then cook until dissolved and oil separates.
3. Sauté chicken in oil with salt until fully cooked and browned. Add pepper fry masala and cook until thick – no water should remain. Set mixture aside to cool.
4. Place 4 tbsp of chicken mixture on each puff pastry square. Fold and seal edges with a fork. Apply egg wash.
5. Place puffs on a baking tray and bake in a preheated oven at 180°C for around 15 minutes. Serve hot with any dipping sauce of choice. (In Bombay you would eat them with good old tomato ketchup.)