Puffs:
-
250ml Vitasoy Protein Enriched Ricemilk
-
1 cup (125g) gluten free plain flour
-
1 tsp gluten free baking powder
-
Pinch of salt
-
50ml rice bran oil or other olive oil
-
3 large eggs (minimum 67g each)
Filling:
-
200ml Vitasoy Protein Enriched Ricemilk
-
50g dairy free reduced fat spread
-
100g lean chicken thigh
-
1/2 cup (125ml) salt reduced, gluten free
-
chicken stock
-
2 spring onions, chopped
-
2 sticks celery, finely diced
-
1/2 small carrot, finely sliced
-
2 tsp minced ginger
-
1/2 tsp ground cumin
-
1/4 tsp ground coriander
-
1 1/2 tbsp gluten free plain flour
-
30g pistachio nuts, toasted and roughly chopped
-
1/2 cup fresh coriander, chopped
-
1 tsp of finely grated lemon rind and 1 tbsp lemon juice
-
Freshly ground salt and pepper, to taste
Step 1
Preheat the oven to 210°C (190°C fan forced). Line two baking trays with baking paper.
Step 2
Sift the flour, baking powder and salt together. Repeat 3 times.
Step 3
Pour the Vitasoy Protein Enriched Ricemilk and oil into a saucepan and bring to boil. Remove from heat, stir in flour and return to heat. Stir vigorously until the mixture comes away from saucepan. Cook for a further minute. Stir again.
Step 4
Transfer mixture to a bowl, beat on medium speed with electric beaters and add eggs one at a time. Increase speed and beat until very thick, glossy and smooth.
Step 5
Spoon 12 balls of mixture onto the prepared trays, leaving space between each one. Flick trays lightly with water.
Step 6
Bake for 15 minutes, then reduce temperature to 190°C (170°C fan forced) and bake for a further 25-30 minutes.
Step 7
Remove onto a rack and cool. Carefully split open the puffs and fill with chicken filling. Serve immediately.
For the filling:
(prepare whilst the puffs are in the oven).
Step 1
Melt 2 tsp of the spread in a non-stick frying pan, and add chicken. Cook until golden brown on each side, add stock, cover and cook for 7 minutes. Cool and chop into small pieces.
Step 2
Melt remaining spread in a non-stick saucepan. Add spring onions, celery, carrot, ginger and spices. Cook for 2 minutes. Stir in flour and cook for 30 seconds.
Step 3
Remove from heat, stir in Vitasoy Protein Enriched Ricemilk . Stir constantly until sauce boils and thickens. Add chopped chicken, nuts, coriander, lemon rind and juice. Stir again. Season to taste.
Tip:
The puffs can be made in advance and stored in an airtight container. To crispen, reheat for 5 minutes in a 190°C oven.Once filled, the puffs should be eaten as soon as possible.
