HOW TO MAKE PASTRY SHEETS
Cut butter into 3/8 inch cubes. Freeze 10 minutes.
Combine flour and salt; mound on a smooth surface and make a well in center. Place chilled butter in well. Working quickly, cut butter coarsely into flour using a pastry scraper until cubes of butter are halved or quartered. Sprinkle water evenly over mixture; stir with a fork until dry ingredients are moistened. Quickly shape into a ball and wrap in waxed paper. (Dough will be very lumpy, with pieces of butter showing). Chill 15 minutes.roll dough into a 3/8 inch thick rectangle (about 14 x 9 inches) on floured surface. Fold short sides inward to meet in center; fold in half along center where the two sides meet. Lightly flour surface and roll dough out again into 3/8 inch thick rectangle; fold as before. Repeat rolling and folding process 1 additional time. Chill 15 minutes.TO MAKE THE FILLING AND PASTRY
1]Chop the chicken into very small pieces. Heat oil. Then add cumin seeds. Then add the chopped onions and fry till golden brown.
2]Add ginger garlic and green chilies and fry for a minute.
3]Then add turmeric, red chili, coriander and tandoori masala powder
4]Add the chicken and salt and fry on medium heat till the chicken is cooked and is completely dry.
5]Add the amchoor powder and chopped coriander and mix well. Remove from heat and cool completely.6]Take the pastry sheet. Cut it into 4 parts. Put 1 tblsp or more filling in each pastry and then fold it over to make a V shape. Put water on all sides and press it nicely to that the pastry sheet sticks.7]Preheat the oven to 400 degrees F. You can brush the top of the puffs with a mixture of eggs and water to get a golden color. Bake in the oven for about 15-17 mins till golden brown.chickenpuff Serve hot
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