Chicken puff or chicken samosa is a popular southeast Asian snack made from cooked, shredded chicken encased in a pastry shell. The pastry is either deep-fried or baked. They are very easy to make and are a great appetizer for parties. These savory snacks are also a wonderful way to use up leftover chicken.
To prepare the filling, shred the jackfruit in medium pieces (I used Native Forest) and set aside. In a small pan, melt the butter and cook the onions on medium-low heat until softened, about 4-5 minutes. Add the ginger and garlic and cook for another minute. Add the flour and stir to combine. Let the mixture cook for another 3-4 minutes, stirring constantly to prevent burning. Add the reserved liquid, salt, and pepper to taste and mix well.
Next, add the chicken and scallions to the sauce and stir well to evenly coat all of the ingredients. If needed, adjust the seasonings and remove from the heat. To assemble, cut each puff pastry sheet into three equal rectangles (about 2.4 x 1.5 inches/6 x 4 centimeters). Spoon two tablespoons of the chicken mixture on each square and wrap one side over the other. Use a pastry crimper to crimp the edges or you can just fold the sides inward with your fingers. Move the pockets to parchment paper lined baking sheets and brush with beaten egg.
Bake the chicken puffs for 15-18 minutes or until golden brown. Serve warm with extra dipping sauce if desired. These tasty treats can be assembled up to 2 days ahead and kept in an airtight container in the fridge. They also freeze very well (though they don’t reheat as nicely). بف دجاج