Chicken And Leek Puffs -

Chicken And Leek Puffs

Low chemical, free of egg, dairy, gluten, nut and soy.

Ingredients

250 ml (1 cup) water
80 ml (⅓ cup) canola oil
115 g (¾ cup) soy free, gluten free plain (all-purpose) flour
¼ teaspoon bicarbonate of soda (baking soda)
¾ teaspoon gluten free baking powder
3 eggs, or equivalent egg replacer

CHICKEN AND LEEK FILLING

2 tablespoons dairy free margarine
150 g (5½ oz) chicken breast fillet
½ leek, washed and thinly sliced
1 tablespoon soy free, gluten free plain (all-purpose) flour
60 ml (¼ cup) rice drink
60 ml (¼ cup) Chicken Stock
Ground sea salt
1 tablespoon chopped parsley

Details

Makes: 24

Method

Preheat the oven to 210°C (415°F/Gas 6-7). Cover two balking trays with baking paper. Pour the water and oil into a saucepan and bring to the boil. Remove from the heat, add the sifted dry ingredients, then return to the heat and stir constantly until the mixture thickens and leaves the side of the saucepan (it may look a little oily). Scoop into the small bowl of an electric mixer and allow to cool slightly.

Beat the mixture, adding the eggs one at a time and beating well between each addition, until it is thick and shiny. Place level tablespoons of the mixture onto the prepared trays. Spray lightly all over with cold water, to aid rising. Bake for 10 minutes, or until they rise and start to brown. Reduce the heat to 190°C (375°F/Gas 5) and bake for 10-15 minutes, or until cooked through. Remove the puffs from the oven and allow to cool on a wire rack.

For the chicken and leek filling, melt 1 tablespoon of the margarine in a frying pan over medium heat, add the chicken breast and fry for 3 minutes on each side, or until cooked through. Remove from the pan and cut into small pieces. Melt the remaining margarine in a saucepan, add the leek and cook, stirring often, for 5-6 minutes, or until soft. Sprinkle over the flour and cook, stirring, for 20 seconds. Add the combined rice drink and stock, stirring over the heat until the mixture boils and thickens. Season with a little salt. Add the chicken and parsley to the white sauce and heat gently until warmed through.

Split the puffs in half, spoon in the warm filling, then replace the tops. Serve while warm.

Preparation time: 1 hour
Cooking time: 40 minutes

HINT:- The puffs can be made and stored unfilled in an airtight container for 1 week. If they become soft, they can be re-crisped in a 150°C (300°F/Gas 2) oven for 5-10 minutes.

Related food category:

• Snack