These Hawaiian-inspired puffs are stuffed with a curry chicken mixture. They’re always a hit at potlucks and parties, and I’m constantly being asked for the recipe. It’s so flexible — try using different types of meats and vegetables. You may need to cook the puffs in several batches, as this make a lot.
Original recipe makes 50 mini puffs
1 (10 ounce) can chunk chicken, drained and flaked
1/2 bunch green onions, finely chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
2 tablespoons oyster sauce
2 tablespoons sesame seeds
1 1/2 teaspoons curry powder
salt and pepper to taste
5 (10 ounce) packages refrigerated biscuit dough
- In a medium bowl, mix together chicken, green onions, water chestnuts, oyster sauce, sesame seeds, curry powder, salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
- Leaving about 2 inches between each biscuit, flatten biscuit dough onto the baking sheet. Place approximately 1 teaspoon of the chicken mixture onto each biscuit, then pinch the dough around the mixture to form an encasing ball.
- Bake in the preheated oven 10 to 15 minutes, or until golden brown.
Calories: 209 kcal
Carbohydrates: 25.9 g
Cholesterol: 8 mg
Fat: 8.9 g
Fiber: 0.9 g
Protein: 6.5 g
Sodium: 626 mg