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–+ servings
A platter of filled chicken puffs on a blue cake stand.

Trinidad Chicken Puffs

A foolproof recipe for making the popular Trinidad puff shells (choux pastry) and a filling of a well-seasoned chicken breast.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 20
Course: Appetizer, Snack
Cuisine: Caribbean
Calories: 98
Ingredients Method Nutrition Notes

Ingredients
  

For Puff Shells
  • 3 oz butter
  • 1 cup flour sifted
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup boiling water
For Chicken Filling
  • 1 pound chicken breast/cutlets
  • 2 tablespoons green seasoning
  • 2 twigs dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 large red bell pepper chopped
  • 1/2 medium red onion chopped
  • 1 stalk celery chopped
  • 1 tablespoon pepper sauce
  • 2 tablespoons bertie pimento sauce optional
  • 2 tablespoons dijon mustard

Method
 

For Puff Shells
  1. Heat oven to 375 degrees
  2. Melt butter in water over med heat
  3. Add flour, salt, sugar and stir vigorously until a ball is formed
  4. Continue mixing a little longer till cooked (about 5 minutes)
  5. Allow mixture to cool to room temperature
  6. Add eggs one at a time, making sure to fully incorporate egg before adding another (Important that mixture is cooled here since adding an egg to the hot mixture will cook the egg)
  7. Add mixture to the piping bag (or you can easily just use a tablespoon and spoon out or a Ziploc bag)
  8. Line baking sheet with parchment paper. Using a brush, brush parchment with water. Not too heavily.
  9. Drop onto baking sheet about 2" apart
  10. Bake for 40 mins
For Chicken Filling
  1. Wash and clean chicken
  2. Add chicken to a deep pot and cover with water
  3. Add thyme, pepper, salt, garlic powder to pot.
  4. Leave chicken to boil for about 7 - 10 minutes
  5. Remove chicken from water and add to blender/food processor
  6. Blend till fine
  7. Add mayonnaise, celery, bell peppers, red onions and mix
  8. Add pepper sauce and salt and pepper to taste
Assemble Shells
  1. Cut pastry open 1/2 way and add about a teaspoon of filling into each shell (or more depending on the size made)
  2. Serve

Nutrition

Calories: 98kcal

Notes

The uncooked dough can be stored in an airtight container for up to two days prior to use.
Baked shells can be stored in the freezer for up to 6 months.
A rotisserie chicken can be used instead of boiling your own chicken. Just skin and de-bone

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