I cannot make pastry. I almost have pastry phobia. Thank goodness for pre-made dough which can be bought almost anywhere. It is not the healthiest of options but sometimes for convenience and yumminess, it’s very OK to indulge and take the easy way out.
This recipe replicates the kind of puffs we ate in India as children. The dough is filled with a rich chicken/spinach sauce, all rolled in store-bought crescent dough and baked to form delicious puffs of perfect comfort food. Cream cheese is a wonderful addition to add some creaminess to the filling and it contrasts amazingly well with the light pastry. Great for a light supper, brunch, lunch, snack or school packed lunch. Serve with a side salad and nice glass of wine (for grown-ups). These are a big hit with my little kidlet and I am considering pre-making, freezing in individual baggies and baking off for an easy meal or school lunch.
Basically, these are a great vehicle for virtually anything or any kind of leftovers. Let your imagination run wild and if you have a combination that you think will taste good, let us know. Recipe scales easily and you will eat more than you think you can eat.
Anything Puffs inspired by the Chicken Puffs from Recipe4Living
- 2 cups cooked chicken (good use of leftover store bought rotisserie chicken)/2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms as well on my second attempt)
- 1/2 chopped onion
- 1/2 cloves garlic minced
- 1-2 tbsp olive oil
- 1 tsp cumin (optional)
- pinch chilli powder (optional)
- 1/2 8-oz. package cream cheese
- 1 10-oz. can refrigerated crescent roll dough (you can use the regular size or the bigger crescents depending on if you want mini or larger puffs)
- salt & pepper to taste
Note: You might have leftover filling depending on how much you fill each puff. The leftovers work great on their own or in grilled cheese sandwiches
- Preheat oven to 350F
- Saute onion and garlic in olive oil till onion is tender and slightly browned.
- Add cumin, chilli powder (if using) and salt and pepper. After a minute or two, add cooked chicken or spinach or anything else you are using as a filling and fry for 3-4 minutes.
- Transfer mixture to a bowl and allow to cool for 8-10 minutes and then add cream cheese to incorporate.
- Unroll crescent dough and divide to create triangles. Place 1-2 tablespoons of filling in each triangle. (Amount of filing depends on “size” of dough you are using). Fold sides over to create a free form pinwheel. Mine look different each time.
- Bake in the preheated oven for 12-15 minutes or until golden brown.