This easy Air Fryer Chicken Puff Pastry is a crispy, golden delight filled with flavorful chicken keema, bell peppers, and warm spices. Perfect for a quick snack or party appetizer, these flaky pastries cook effortlessly! You can customize the filling with your favorite veggies or spices for a delicious twist.
Ingredients Needed
- 1 packet puff pastry sheets (about 14 oz / 400g)
- 1 cup (250g) ground chicken (chicken keema)
- 1 large onion, chopped
- 1 large bell pepper (capsicum), chopped
- ¼ cup (30g) mixed nuts, chopped (optional)
- 2 tbsp light chili sauce (optional)
- 2 tbsp olive oil
- 1 egg, whisked (for egg wash)
Spices:
- 1 tbsp curry powder (homemade or store-bought)
- 1 tsp salt (adjust to taste)
- 1 tsp chili powder
How To Make Air Fryer Chicken Puff Pastry
- Make the Filling: Heat a non-stick pan and add olive oil.
- Sauté the onions: Add chopped onion and cook until golden brown (about 2 minutes).
- Cook the chicken: Add ground chicken, curry powder, salt, and chili powder. Sauté for a few minutes. Cover and simmer on low heat for about 2 minutes.
- Add the vegetables and sauce: Remove the lid, add chopped bell pepper, chili sauce, and nuts (if using). Sauté for another 2-3 minutes until well combined.
- Cool the filling: Turn off the heat and let the mixture cool completely before using.
- Preheat the air fryer: Set to 330°F (165°C) and preheat for 3 minutes.
- Prepare the puff pastry: Roll out the pastry and cut into squares or rectangles. Place a spoonful of cooled chicken filling in the center. Fold the pastry over and seal the edges with a fork. Brush the tops with whisked egg.
- Air fry the pastries: Line the air fryer basket with parchment paper or foil. Place 2-4 pastries in the basket, ensuring they don’t touch. Air fry for 10 minutes until golden and crispy.
- Repeat the process: Remove the cooked pastries and repeat with the remaining uncooked ones.
- Serve: Enjoy hot with your favorite dip!
Recipe Tips
- Use cold puff pastry: Keep the pastry cold before filling to ensure it bakes flaky and crispy. If it gets too soft, chill it in the fridge for 10 minutes before using.
- Don’t overfill the pastry: Too much filling can cause leaks. Use about a tablespoon per pastry to keep them sealed and neat.
- Seal the edges well: Press the edges with a fork or use a little water to seal them tightly, preventing the filling from spilling out while air frying.
- Preheat the air fryer: This helps the pastries cook evenly and get a golden, crispy texture.
- Avoid overcrowding the basket: Leave space between the pastries to allow hot air to circulate, ensuring they cook evenly on all sides.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover chicken puff pastries cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Let the pastries cool completely, then arrange them in a single layer on a baking sheet and freeze for 1 hour. Transfer them to a freezer-safe bag or container and store for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the air fryer to 160°C (320°F). Place the pastries inside and air fry for 3-5 minutes until hot and crispy again.
Nutrition Facts
Serving Size: 1 puff pastry
- Calories: 445
- Total Fat: 31g
- Saturated Fat: 6g
- Trans Fat: 0g
- Unsaturated Fat: 22g
- Cholesterol: 121mg
- Sodium: 897mg
- Total Carbohydrates: 17g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 26g
Try More Puff Pastry Appetizers:
Air Fryer Chicken Puff Pastry
Description
This easy Air Fryer Chicken Puff Pastry is a crispy, golden delight filled with flavorful chicken keema, bell peppers, and warm spices. Perfect for a quick snack or party appetizer, these flaky pastries cook effortlessly! You can customize the filling with your favorite veggies or spices for a delicious twist.
Ingredients
Spices:
Instructions
- Make the Filling: Heat a non-stick pan and add olive oil.
- Sauté the onions: Add chopped onion and cook until golden brown (about 2 minutes).
- Cook the chicken: Add ground chicken, curry powder, salt, and chili powder. Sauté for a few minutes. Cover and simmer on low heat for about 2 minutes.
- Add the vegetables and sauce: Remove the lid, add chopped bell pepper, chili sauce, and nuts (if using). Sauté for another 2-3 minutes until well combined.
- Cool the filling: Turn off the heat and let the mixture cool completely before using.
- Preheat the air fryer: Set to 330°F (165°C) and preheat for 3 minutes.
- Prepare the puff pastry: Roll out the pastry and cut into squares or rectangles. Place a spoonful of cooled chicken filling in the center. Fold the pastry over and seal the edges with a fork. Brush the tops with whisked egg.
- Air fry the pastries: Line the air fryer basket with parchment paper or foil. Place 2-4 pastries in the basket, ensuring they don’t touch. Air fry for 10 minutes until golden and crispy.
- Repeat the process: Remove the cooked pastries and repeat with the remaining uncooked ones.
- Serve: Enjoy hot with your favorite dip!
Notes
- Use cold puff pastry: Keep the pastry cold before filling to ensure it bakes flaky and crispy. If it gets too soft, chill it in the fridge for 10 minutes before using.
- Don’t overfill the pastry: Too much filling can cause leaks. Use about a tablespoon per pastry to keep them sealed and neat.
- Seal the edges well: Press the edges with a fork or use a little water to seal them tightly, preventing the filling from spilling out while air frying.
- Preheat the air fryer: This helps the pastries cook evenly and get a golden, crispy texture.
- Avoid overcrowding the basket: Leave space between the pastries to allow hot air to circulate, ensuring they cook evenly on all sides.
Air Fryer Chicken Puff Pastry