Chicken Puffs with Lemon Sauce
We eat these delicious little puffs on special occasions, they are easy to make and a huge hit with everyone. This recipe makes about 24 - 30 depending on your pastry cutter size and how much you put in the rounds of pastry. I make them ahead of time and freeze them, then all I need to do is make the sauce on the day you need them. A spritz of lemon over them is also delicious.
Puffs:
250 g minced chicken
2 green eschallots
1 tsp soy sauce (light)
1/2 tsp fresh grated ginger
1 clove crushed garlic
1/4 tsp sesame oil
1 tsp dry sherry or muscat
3 - 4 sheets ready rolled puff pastry
1 egg beaten for sealing pastry
Combine all ingredients in a bowl and mix well.
Cut out rounds in pastry, I get about six to a sheet.
Put a good tsp of filling in each round, fold in half and seal using a little egg wash.
Fold over edges to seal really well.
Deep fry until lightly golden and drain well.
Alternatively bake in a hot oven 200C for 15 - 20 mins.
Lemon Sauce:
1/2 -3/4 cup lemon juice
2 tsp dry sherry
1/4 cup caster sugar
1 tsp soy sauce (light)
1tabs cornflour
1/2 cup water
In a saucepan combine juice, sherry and sauce. Blend cornflour and water and add to the saucepan then stir over heat until thick. Serve with chicken puffs.
