Chicken Salad Indienne in Pastry Puffs Recipe

Name: Chicken Salad Indienne in Pastry Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) cooked poultry per person; celery stalk; small onion, quartered; 1/4 cup (60 ml) mayonnaise per cup meat; 1/4 cup (60 ml) coleslaw dressing per cup meat; 1 tsp (5 ml). curry powder per cup of meat (optional - I have never used); 3 mandarin orange sections (canned) chopped per cup meat; 1/4 cup (60 ml) white raisins per cup meat; 1 tbsp (15 ml) Major Gray Mango Chutney per cup meat; 2 - 3 strips bacon per cup meat (optional - I have never used); toasted almond slivers or slices; (makes about 25 cocktail size puffs); 1/2 cup (125 ml) water; 4 tbsp (60 ml) sweet, unsalted, butter; 1/2 tsp (2 ml). salt; 1/2 cup (125 ml) sifted, unbleached, all-purpose flour; 3 eggs

Servings: persons

1 cup (225 ml) cooked poultry per person
celery stalk
small onion, quartered
1/4 cup (60 ml) mayonnaise per cup meat
1/4 cup (60 ml) coleslaw dressing per cup meat
1 tsp (5 ml). curry powder per cup of meat (optional - I have never used)
3 mandarin orange sections (canned) chopped per cup meat
1/4 cup (60 ml) white raisins per cup meat
1 tbsp (15 ml) Major Gray Mango Chutney per cup meat
2 - 3 strips bacon per cup meat (optional - I have never used)
toasted almond slivers or slices
(makes about 25 cocktail size puffs)
1/2 cup (125 ml) water
4 tbsp (60 ml) sweet, unsalted, butter
1/2 tsp (2 ml). salt
1/2 cup (125 ml) sifted, unbleached, all-purpose flour
3 eggs

1
Combine celery, onion and water in a sauce pan.
2
Poach chicken.
3
Remove meat from bones.
4
Combine mayo, coleslaw dressing, and curry powder (if using).
5
Mix with meat.
6
Add orange sections, raisins, chutney, toasted almonds and bacon (if using).
7
Preheat oven to 400 degrees (200 C.).
8
Combine water, butter and salt in small saucepan and bring to boil.
9
Remove pan from heat, pour in flour all at once.
10
Stir well to combine and return to medium heat.
11
Cook, stirring constantly, until sticky and pulls away from sides in a ball.
12
Remove pan from heat and cool for about 1 minute.
13
Stir in two eggs, ***one at a time***, making sure first one is completely incorporated before adding second.
14
Beat vigorously at end.
15
Lightly grease baking sheet.
16
Drop batter on sheet by spoonfuls (or use bag if using for eclairs).
17
Beat remaining egg in bowl and brush tops only with this egg.
18
Set baking sheet in middle rack and ***reduce heat to 375 degrees (200 C.).
19
Bake for 20 minutes or until they have puffed and are firm and golden brown.
20
Remove puffs from oven.
21
Using a small knife, cut a slit in the side of each puff to allow steam to escape - will be soggy if this is not done.
22
Cool puffs completely before filling.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup (225 ml) cooked poultry per person, celery stalk, small onion, quartered, 1/4 cup (60 ml) mayonnaise per cup meat, and more.

Yes, Chicken Salad Indienne in Pastry Puffs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad Indienne in Pastry Puffs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions