Trinidad Chicken Puffs Recipe

This Trinidad puff recipe uses light choux pastry shells filled with a creamy, well-seasoned chicken filling. Chicken puffs are a classic party favorite in Trinidad and Tobago, especially for birthday parties, family gatherings, and other celebrations.

When I see a puff, I immediately think of a birthday party with endless snacks and drinks. Puffs were a staple at family events, usually filled with seasoned chicken, cheese, or tuna, and they were always gobbled up in no time.

Family gatherings have always been important to me, but birthday parties were the grand prize. Along with the excitement of celebrating with family and friends, you knew there was going to be food and snacks galore.

Cheese paste sandwiches, puffs, and even stuffed prunes with peanut butter were all party favorites. Of all the puff fillings, though, chicken has always been my favorite, so that’s the version I’m sharing here.

What are puffs?

In Trinidad and Tobago, puffs are savory appetizers made with light, hollow choux pastry shells filled with a seasoned paste. Chicken is one of the most popular fillings, but you’ll also find puffs filled with tuna or cheese.

The puff shells are made from choux pastry, the same type of pastry used for éclairs and profiteroles. Instead of a sweet filling, Trinidad puffs are filled with a savory mixture and served as a popular party snack.

Although choux pastry may sound fancy, the puff shell recipe uses simple ingredients and is fairly easy to make once you get the technique right.

How to make chicken puffs

Ingredients

One of the nice things about this puff recipe is that both the shells and chicken filling are made with simple ingredients.

• Puff shells: Flour, eggs, butter, sugar, salt, and boling water make the choux pastry shells. The eggs help create the light, hollow centers that make them perfect for filling.
• Chicken: I prefer using chicken breast so I can season the filling to my taste. Rotisserie chicken works well when you’re short on time, and canned chicken can also be used.
• Aromatics and seasonings: Green seasoning, thyme, garlic powder, red onion, celery, red bell pepper, black pepper, Dijon mustard, pepper sauce, and pimento peppers give the chicken filling plenty of flavor. If you don’t have fresh pimento peppers, pimento sauce can be used instead.
• Mayonnaise: Optional, but commonly added to give the chicken paste a creamier consistency.
• Other fillings: Chicken is my favorite, but tuna and cheese are also popular options for Trinidad puffs.

Making the puff shells

The trickiest part for me when I first started making puffs was getting the shells to look nice. My first attempt came out looking like ducks. Ha! Once you get the hang of shaping them, though, the process is pretty straightforward.

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and lightly brush the parchment with water, being careful not to soak it.
2. Melt the butter in the boiling water over medium heat. Add the flour, salt, and sugar, then stir vigorously until the mixture comes together and forms a ball.
3. Continue stirring and cooking the dough for a few minutes, until it comes together smoothly and begins to pull away from the sides of the pot. Remove from the heat.
4. Allow the dough to cool to room temperature before adding the eggs. This is important because adding the eggs while the mixture is still hot can begin to cook them.
5. Add the eggs one at a time, mixing well until each egg is fully incorporated before adding the next.
6. Transfer the dough to a piping bag and pipe the shells onto the prepared baking sheet about 2 inches apart. If you don’t have a piping bag, use a Ziploc bag with one corner snipped off or simply portion the dough with a spoon.
7. Bake for about 40 minutes. Do not open the oven while the shells are baking, since the sudden loss of heat and steam can cause them to collapse.

Making the chicken filling

Next, prepare the seasoned chicken filling. I prefer using fresh chicken breast because I can control the seasonings and get the flavor exactly how I like it.

1. Season the chicken with the green seasoning, thyme, garlic powder, salt, and black pepper. Place it in a pot with enough water to cover and cook until tender.
2. Remove the cooked chicken and shred it, then add it to a food processor or blender. Process until finely chopped. You want a smooth chicken paste rather than a chunky filling.
3. Transfer the chicken to a bowl. Add the celery, bell pepper, red onion, pimento peppers, pepper sauce, Dijon mustard, and mayonnaise, if using. Mix until well combined.
4. Taste and adjust the salt, black pepper, and pepper sauce as needed.

If you’re short on time, you can use rotisserie chicken instead. Since it’s already seasoned, taste the filling before adding any additional salt.

Filling the puffs

Once the puff shells and chicken filling are ready, it’s time to put everything together.

1. Cut a small slit about halfway through each puff shell, being careful not to cut all the way through.
2. Spoon or pipe about a tablespoon of chicken filling into each shell.
3. Repeat with the remaining puffs, or fill only the number you plan to serve and store the unfilled shells for later.

Tips for making Trinidad puffs

• Measure the puff shell ingredients carefully. Choux pastry depends on the right balance of liquid, flour, butter, and eggs, so this isn’t the recipe to eyeball.
• Let the dough cool before adding the eggs. If the mixture is too hot, the eggs can begin to cook instead of incorporating smoothly into the dough.
• Don’t open the oven while the puffs are baking. The shells need the heat and steam inside the oven to rise and set properly. Opening the door too early can cause them to collapse.
• Use rotisserie chicken as a shortcut. Blend or process the deboned chicken until fine, then add the remaining filling ingredients. Since rotisserie chicken is already seasoned, taste before adding additional salt.
• Try a different filling. Tuna and cheese are also popular fillings for Trinidad puffs. For cheese puffs, you can use the filling from my cheese paste sandwiches.

Troubleshooting puff shells

• Puff shells collapsed: Avoid opening the oven while the puffs are baking. The shells need time to rise and set before the oven door is opened.
• Puffs didn’t rise: Make sure the dough cooks for a few minutes before removing it from the heat and that each egg is fully incorporated before adding the next. Accurate measurements are also important with choux pastry.
• Puff shells are soggy: The shells may need a little more time in the oven. They should be lightly golden and feel dry and firm on the outside. If needed, return unfilled shells to the oven for a few minutes to help crisp them up.

Make ahead and storage

The puff shells are great for making ahead, especially when you’re preparing them for a party.

• Unfilled puff shells: Once completely cooled, store the shells in an airtight container or freeze them for longer storage.
• Freezing: Place the cooled, unfilled shells in a freezer-safe container or bag and freeze for up to 3 months.
• Reheating the shells: Thaw frozen shells, then place them in a 350°F oven for a few minutes to help crisp them up again. Allow them to cool before adding the filling.
• Filled chicken puffs: Store filled puffs in an airtight container in the refrigerator for up to 3 days. Keep them chilled until you’re ready to serve, especially when making them ahead for a party.

Frequently asked questions

More Caribbean party recipes

If you’re planning a party or get-together, try some of these other Caribbean favorites:

• Trini cheese paste sandwiches – Another classic party favorite made with a seasoned cheese spread.
• Trinidad pow – Soft steamed buns filled with seasoned meat.
• Jamaican gizzada – A sweet coconut-filled pastry that’s great for adding something sweet to the table.
• Rock buns – An easy Caribbean baked treat filled with raisins and warm spices.

These Trinidad chicken puffs bring back so many memories of birthday parties and family gatherings for me. Make the shells ahead, fill them with that seasoned chicken, and watch how quickly they disappear.

If you try this puff recipe, let me know how they turned out in the comments!

Recipe

Renee Robley

Trinidad Chicken Puffs

5 from 1 vote

A foolproof recipe for Trinidad chicken puffs made with light choux pastry shells and a well-seasoned chicken filling. A classic Trinidad and Tobago party favorite.

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 20

Course: Appetizer, Snack

Cuisine: Caribbean

Calories: 98

Ingredients Method Nutrition Notes

Ingredients

  

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For Puff Shells

• 3 ounces butter
• 1 cup all-purpose flour sifted
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 eggs
• 1 cup boiling water

For Chicken Filling

• 1 pound chicken breast or cutlets
• 2 tablespoons green seasoning
• 2 sprigs dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ large red bell pepper chopped
• ½ medium red onion chopped
• 1 stalk celery chopped
• 2 pimento peppers chopped
• 1 tablespoon pepper sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise optional, or more as needed for a creamier filling

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Method

 

For Puff Shells

1. Preheat oven to 375°F.
2. Melt the butter in the boiling water over medium heat.
3. Add the flour, salt, and sugar. Stir vigorously until the mixture comes together and forms a ball.
4. Continue stirring and cooking for a few minutes, until the dough comes together smoothly and begins to pull away from the sides of the pot.
5. Remove from the heat and allow the dough to cool to room temperature.
6. Add the eggs one at a time, mixing well until each egg is fully incorporated before adding the next.
7. Line a baking sheet with parchment paper and lightly brush the parchment with water.
8. Transfer the dough to a piping bag and pipe onto the prepared baking sheet about 2 inches apart. You can also use a Ziploc bag with one corner snipped off or portion the dough with a spoon.
9. Bake for about 40 minutes. Do not open the oven while the puff shells are baking.
10. Remove from the oven and allow the shells to cool before filling.

For Chicken Filling

1. Clean and season the chicken with the green seasoning, thyme, garlic powder, salt, and black pepper.
2. Add the chicken to a deep pot and add enough water to cover.
3. Cook for about 7 to 10 minutes, or until the chicken is completely cooked through.
4. Remove the chicken from the liquid and transfer it to a blender or food processor. Process until finely chopped.
5. Transfer the chicken to a bowl. Add the celery, bell pepper, red onion, pimento peppers, pepper sauce, Dijon mustard, and mayonnaise, if using.
6. Mix until well combined. Taste and adjust the salt, black pepper, or pepper sauce as needed.

Assemble the Puffs

1. Cut each puff shell about halfway open, being careful not to cut all the way through.
2. Spoon or pipe the chicken filling into each shell. The amount will depend on the size of your puffs.
3. Serve and enjoy.

Nutrition

Calories: 98kcal

Notes

• If fresh pimento peppers aren’t available, substitute up to 2 tablespoons pimento sauce.
• The mayonnaise is optional but gives the chicken paste a creamier consistency. Add a little more if you prefer a creamier filling.
• Rotisserie chicken can be used instead of cooking the chicken from scratch. Remove the skin and bones, process the meat until fine, then combine with the remaining filling ingredients. Taste before adding additional salt.
• Unfilled baked puff shells can be frozen in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm briefly in a 350°F oven to crisp them before cooling and filling.
• Store filled chicken puffs in an airtight container in the refrigerator for up to 3 days.

Recipe Printed From ThisBagoGirl.com

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