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

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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