Spicy Chicken Puffs With Ponzu Dipping Sauce

24
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"From our daily newspaper The West Australian. Times are estimated. Recipe yields 24 puffs suggested this would serve 8 people."

Original recipe yields 24 servings
OK
  • FOR PONZUE DIPPING SAUCE

Nutritional

  • Serving Size: 1 (36.2 g)
  • Calories 110.1
  • Total Fat - 7.2 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 33.9 mg
  • Sodium - 53.6 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.7 g
  • Protein - 3.4 g
  • Calcium - 8.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Heat a wok over high heat and oil and swirl to coat and then stir-fry mince, breaking up lumps with a wooden spoon, for 2 to 3 minutes or until lightly browned and then add ginger, garlic, onion and chilli and stir-fry for 2 minutes before adding sauces and soriander and stir-fry for 1 minutes or until heat through and then cool for 10 minutes.

Step 2

Preheat oven to 220C/200C fan forced.

Step 3

Line 2 large baking trays with baking paper.

Step 4

Using a 8cm round cutter, cut 8 rounds from each pastry sheet and then place 2 teaspoons chicken mixture in the centre of each round and then fold in half to enclose filling and make a crescent shape.

Step 5

Pinch and pleat edges together to seal and then place crescents, standing upright on prepared trays and brush lightly with egg and sprinkle with sesame seeds and bake for 14 to 16 minutes or until pastry is golden.

Step 6

Meanwhile make Ponzu Dipping Sauce - combine all ingredients in a small bowl.

Step 7

Serve chicken pugs with dipping sauce and extra coriander sprigs.

Tips & Variations


No special items needed.

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