Background
This versatile recipe was born somewhere between the bustling capitals of Karachi, Pakistan and Paris, France. While a crisp and flaky pastry may make great friends with all flavors salty, sweet, or smoky, something extraordinary happens when they’re piled high with creamy, spiced tandoori chicken.
Whether you cut your squares down to canapé size or leave them personal pizza-sized makes no difference – you won’t be getting any leftovers! Napkins though? Maybe.
Another brainchild of the delightful duo Sadaf and Kausar Ahmed, of Karachi Kitchen, we’re thrilled that Marco Polo is their cheese of preference for this delectable recipe.
These buttery, spiced, and cheesy puff pastry appetizers are finished with a fresh garnish of green onions and cilantro, making them irresistible and perfect for any gathering.
To learn more about Karachi Kitchen, and to shop their goods, visit https://www.karachikitchenfoods.com/
Cooking and Serving Tips
- Customize the size: Cut the pastry into larger squares for a meal-sized portion or smaller squares for bite-sized appetizers.
- Chill the pastry: Puff pastry is easiest to handle when cold but pliable, so keeping it refrigerated until use is ideal.
- Cut carefully: Use a sharp knife or pizza cutter to slice the pastry. Avoid pressing too hard, as this can seal the edges and prevent it from puffing up properly.
- Avoid using Silpat or heavy-duty foil as a sheet liner, as this dissipates the heat needed for that signature puff in the pastry.
Recipe
Instructions
Marinate & Cook the Chicken:
In a medium bowl, mix the chicken, yogurt, lemon juice, smoked tandoori masala, and salt. Marinate overnight for best flavor, or for at least 10 minutes.
Heat a medium skillet over medium heat.
Add the marinated chicken, cover, and cook for 10 minutes.
Uncover and increase heat to medium-high to cook off any excess liquid until the chicken is coated in a thick sauce.
Remove from heat and set aside.
Prepare & Bake:
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface. Cut it into 8 squares or rectangles.
Place the puff pastry squares on the prepared baking sheet. Spoon cooked chicken into the center of each square.
Top with half of the grated cheese, reserving the rest for garnish.
Bake for 15-20 minutes, or until the pastries puff up and turn golden brown.
Remove from the oven, transfer to a serving platter, and sprinkle with the remaining cheese.
Garnish with green onions and cilantro before serving.
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
15 to 20 minutes
Serves:
4 to 6 as a snack
Ingredients
- ½ lb chicken breast or thigh fillet, chopped into small bite-size pieces
- ½ sheet puff pastry
- 4 ounces Marco Polo cheese, grated and divided (about 1 cup)
- 2 tablespoons plain whole milk yogurt
- ½ lemon, juiced
- 1 tablespoon Karachi Kitchen Smoked Tandoori Masala
- 1 teaspoon salt, or to taste
- 2 green onions (scallions), thinly sliced (green and white parts)
- Cilantro leaves, for garnish
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