Chilly Chicken Puff Tart

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Ever since my love affair with THIS delicious recipe, I have found countless other ways to eat puff pastry and it’s no wonder given how amazingly easy it is to make any dish with it ( i.e if you have the readymade pastry). You pretty much just need to roll out the puff pastry, top it with whatever filling you want either sweet or savory and bake it until golden brown and flaky.

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Here for the filling i chose to use chilly chicken, the Indo-Chinese style. I just love chilly chicken, puff crust and mozzarella cheese. So i thought of making a dish with a combination of the things i like, and i swear it turned out to be delicious.

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The crust was flaky and buttery, the chicken was spicy and packed with flavors, the cheese blended in with the chicken to bring out an outstanding taste which absolutely satisfied my taste buds. The combination together was divine and one experiment that will be repeated again in our kitchen, without a doubt!

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As my husband and I devoured every last flaky bite, I made a mental note to keep this one in regular rotation. You all should definitely try this and the taste will force you to keep a similar note. 🙂 Enjoy!

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Serves 2

1 sheet Frozen puff pastry (Remove one sheet of puff pastry from the freezer and allow to thaw at room temperature for 1-2 hours.)
1 tbsp Sweet chilly sauce
Mozzarella cheese
1 tsp chilly flakes

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For the chilly chicken filling:

Recipe adapted from Maria’s Menu

Ingredients
450 gms boneless chicken breast, cut into thin strips

For marination:
1 1/2 tbsp Ginger & garlic, chopped
3 Green chillies
½ tsp Kashmiri chilly powder
¼ tspPepper powder
1 Egg white, beaten
2 tbsp Cornflour
1½ tbsp Soya sauce
Salt

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For sauce:
11/2 medium sized onion chopped
3/4th of a capsicum cut in juliennes
1 tsp each ginger & garlic, chopped
1 tsp Kashmiri chilly powder
3/4 cup Chicken stock or Water
1 tbsp Soya sauce
1 tbsp Tomato sauce
1 tbsp Sweet Chilly Sauce
Sugar- a pinch
1/2 tsp Corn flour
Oil
Salt

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1. Grind together ginger, garlic & green chilli, listed under marination, together to a fine paste by adding 1 tbsp water.
2. Marinate the cleaned chicken strips with the ground paste & other items listed under marination. Refrigerate for 1-2 hours, overnight refrigeration is the best.
3. Heat oil in a pan & deep fry the chicken pieces till it becomes golden brown.

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Sauce Preparation:
1. Heat some oil (you can use the same oil, which is used for frying chicken pieces) in a deep pan.
2. Add chopped onion, capsicum & salt. When it becomes soft (onion doesnt have to change colour), add chopped ginger & garlic. Saute for 2-3 mins.
3. Add in the sauces and mix well. Add the chilly powder. Sauté for a minute.
4. Pour the chicken stock into the sauce mixture. Mix well. Cover and cook till sauce is reduced. Add in the sugar. Mix the cornflour in 2 tbsp of water and pour into the gravy. Let it boil and become little thick.
5. Add in the fried chicken pieces and stir well. Cook for another 2 minutes until the chicken pieces are coated well with the sauce.

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Assembly

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1. Preheat oven to 400°F.
2. Grease a 71/2 inches wide and 1 inch deep tart pan.
3. Unfold the puff pastry and roll it out a little and place them on the tart tin, pressing well onto the center and sides of the pan.
4. Using a fork, prick the dough all over-including the edges, to prevent it from puffing during baking.
5. Spread the sweet chilly sauce on the pastry.
6. Add in the chicken filling.
7. Spread shredded mozzarella cheese all over the chicken.
8. Sprinkle chilly flakes on top.
9. Bake for 15-20 minutes till the crust is golden brown and the cheese is all melted.

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Notes:

✔️ Since soya sauce is added, be careful while adding salt.
✔️ While frying the chicken pieces, make sure that it is not over fried. The chicken is ready when it becomes golden brown.
✔️ To make the stock i added half of Maggi less salt chicken cube into 3/4 cup of boiled water and mixed well till dissolved. Again, the chicken cube is salty, so be careful while adding salt.

 

Chilly Chicken Puff Tart
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INGREDIENTS
  1. 1 sheet Frozen puff pastry (Remove one sheet of puff pastry from the freezer and allow to thaw at room temperature for 1-2 hours.)
  2. 1 tbsp Sweet chilly sauce
  3. Mozzarella cheese
  4. 1 tsp chilly flakes
For the chilly chicken filling
  1. Ingredients
  2. 450 gms boneless chicken breast, cut into thin strips
For marination
  1. 1 1/2 tbsp Ginger & garlic, chopped
  2. 3 Green chillies
  3. ½ tsp Kashmiri chilly powder
  4. ¼ tspPepper powder
  5. 1 Egg white, beaten
  6. 2 tbsp Cornflour
  7. 1½ tbsp Soya sauce
  8. Salt
For sauce
  1. 11/2 medium sized onion chopped
  2. 3/4th of a capsicum cut in juliennes
  3. 1 tsp each ginger & garlic, chopped
  4. 1 tsp Kashmiri chilly powder
  5. 3/4 cup Chicken stock or Water
  6. 1 tbsp Soya sauce
  7. 1 tbsp Tomato sauce
  8. 1 tbsp Sweet Chilly Sauce
  9. Sugar- a pinch
  10. 1/2 tsp Corn flour
  11. Oil
  12. Salt
DIRECTIONS
  1. Grind together ginger, garlic & green chilli, listed under marination, together to a fine paste by adding 1 tbsp water.
  2. Marinate the cleaned chicken strips with the ground paste & other items listed under marination. Refrigerate for 1-2 hours, overnight refrigeration is the best.
  3. Heat oil in a pan & deep fry the chicken pieces till it becomes golden brown.
Sauce Preparation
  1. Heat some oil (you can use the same oil, which is used for frying chicken pieces) in a deep pan.
  2. Add chopped onion, capsicum & salt. When it becomes soft (onion doesnt have to change colour), add chopped ginger & garlic. Saute for 2-3 mins.
  3. Add in the sauces and mix well. Add the chilly powder. Sauté for a minute.
  4. Pour the chicken stock into the sauce mixture. Mix well. Cover and cook till sauce is reduced. Add in the sugar. Mix the cornflour in 2 tbsp of water and pour into the gravy. Let it boil and become little thick.
  5. Add in the fried chicken pieces and stir well. Cook for another 2 minutes until the chicken pieces are coated well with the sauce.
Assembly
  1. Preheat oven to 400°F.
  2. Grease a 71/2 inches wide and 1 inch deep tart pan.
  3. Unfold the puff pastry and roll it out a little and place them on the tart tin, pressing well onto the center and sides of the pan.
  4. Using a fork, prick the dough all over-including the edges, to prevent it from puffing during baking.
  5. Spread the sweet chilly sauce on the pastry.
  6. Add in the chicken filling.
  7. Spread shredded mozzarella cheese all over the chicken.
  8. Sprinkle chilly flakes on top.
  9. Bake for 15-20 minutes till the crust is golden brown and the cheese is all melted.
Notes
  1. ✔️ Since soya sauce is added, be careful while adding salt.
  2. ✔️ While frying the chicken pieces, make sure that it is not over fried. The chicken is ready when it becomes golden brown.
  3. ✔️ To make the stock i added half of Maggi less salt chicken cube into 3/4 cup of boiled water and mixed well till dissolved. Again, the chicken cube is salty, so be careful while adding salt.
Savory&SweetFood https://savoryandsweetfood.com/

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28 thoughts on “Chilly Chicken Puff Tart

  1. Hey sadia this looks scrumptious mashaAllah:) just wanted to know if this would still work if I used smaller puff pastry squares joint together to make the base? Haven’t come across larger sized puff pastry like the one u’ve used here in saudi. .

    1. Hii mehnaz! I really have no idea how it will turn out dat way. But there is no harm in giving it a try. I think if you slightly overlap the side and roll it well, it will be fine. Try it and lemme know how it turned out. But i think you should check for the bigger pastry there in the supermarkets, coz i get it here in Kuwait. U shud have it there too. I use al karama company one. They have the square ones and also a rectangular shaped ones. The rectangular pastry was what i used.
      Btw you can also make small tartlets with the square ones. 🙂 hope this helped.

  2. So u just used the puff pastry at the bottom ryt?how wud it b if I place one more at the top n then spread the mozerella cheese over it so that the chicken masala wud b sandwiched in between the pastry?

  3. Hey sadia!! So I just purchased my first tart tin from daiso. The shape and size look very similar to yours. Anyhow so the first time I tried baking in it, all the dough from the sides just melted and become one big round pastry in the middle! I.was observing your pics and I can see this has pretty much happened to you as well. Just wondering if I’m wrong, whether you have any suggestions? thank.you!

    1. Hmmm i actually didn’t get you. Round pastry as in the sides were not there? Was the puff pastry completely at room temperature before you baked it? Coz for the pastry to hold well and form the shape it should be cold. The butter in it shouldn’t melt completely. Dunno if my reply is exactly what you are looking for. Do lemme know if you have any doubt.

  4. Omg!!! Can i juz say…. This blog can literally be called perfection!!!

    Im honestly soo glad I came across this blog.A blog thats suits asian especially indian taste buds.
    Everything you share seems damn yummy…u r such an awesome cook! and your photography is beyond amazing. Mashallah
    I cant wait to try this puff tart….and all those dessert items

    A million thanks for sharing these mouthwatering recipes..

    1. Awww thanks a loot Hadiya! You just made my day by sending this amazingly sweet comment. It is viewers like you who help me keep continuing this blog with so much enthusiasm. 🙂 Soo happy to know that you are liking my blog. Really hope that you and your family like whatever items you make from here. Thanks again! 😀

    1. You can blind bake the pastry first and then add the filling. For that just prick the base well with fork and fill it will dried pulses or baking beans. Bake for 15 minutes till pastry is firm. Then bake again for 5 minutes until golden brown and flaky. Then add filling and pop it back into the oven and turn on the top part of oven only and keep till the cheese melts. Serve immediately.

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