Savoury Chicken-Filled Croissants
An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center! And without all that butter that goes in regular croissants too!!!
Ingredients
Ingredients for filling
- 250 gm boneless chicken breast chopped into small pieces
- 2 small capsicum red and green if possible, grated or chopped finely
- 2 tbsp. sweet corn
- 1 grated carrot
- 1 small onion finely chopped
- 1-2 green chillies chopped
- 1/2 tsp. garlic paste
- 1 tsp. chopped coriander
- salt to taste
- 1/2 tsp. ground cumin powder
- pinch of tandoori masala optional
- juice of half a lemon
- 1 tsp. soya sauce
- 1 tbsp. butter
Ingredients for dough
- 2 cups all-purpose flour/maida
- 1 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. instant yeast
- 1/4 tsp. baking powder
- 3 tbsp. softened butter
- 2 tbsp. vegetable oil
- 1/2 cup warm milk mixed with water although you could need a little more or less depending on flour/altitude etc.
Instructions
For the filling:
- Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften.Add the raw chicken pieces and keep stirring until they start browning. Add the chillies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done.If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded.Adjust salt/chili to your taste. The filling will look like THIS.
For the dough:
- Sieve the flour and add the yeast, baking powder, yeast, salt and sugar. Stir it so that it's all well mixed. Add 2 tbsp. of butter and 2 tbsp veg oil. (Reserve the last tbsp. butter for later). Rub into the flour using finger tips until the flour has a crumbly texture.Gradually add the warm milk & water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened.You need this dough slightly sticky, it's a menace to handle but the result is worth the trouble. Just oil your hands slightly to help with the stickiness and keep kneading…adding a little sprinkling of flour when it gets too sticky to handle until the dough is nice and well-kneaded and formed into a ball.Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel. Place in an airtight cupboard (or even in the oven or micro-wave) and leave it to rise to about double its original size. (40mins to an hour)I have included step by step instructions HERE.Roll out the dough on a floured surface into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you can’t roll with the pin any further), then rub half of the reserved tbsp. of butter all over this rolled out circle. Using a pizza cutter or sharp knife, cut the circle into quarters, then divide each quarter again to form eighths.Take the first eighth of the circle; place your mixture of choice on the edge (where the perimeter of the circle used to be). Roll carefully towards the pointed edge (where the center of the circle used to be), tucking the pointy end underneath (you can make a small slit near this pointy end just to give the croissants a nicer appearance, although this is not a must…refer to pictures of my croissants to get what I mean). Curve down the edges of your rolled up croissant to form the crescent shape.Place the croissants on a greased tray and cover them again for another half an hour so that the dough can rise again. Switch on the oven on medium high (around 175 degrees) and in the meantime, glaze the croissants with egg yolk to give them a nice color. Bake for about 12-15 mins depending on your oven's heat.When ready, remove and place them on a cloth, and take the remaining half tbsp. of butter, and gently touch up the buns with it to give them a nice shiny soft finish…and they would smell heavenly too. Cover the buns in the cloth for about 10mins before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish.Serve warm!!
This was just awesome! n the dough soft!But the salt in the dough was just a bit too much.
Will try again.
Thanks Esther! Actually 1 tsp of salt in 2 cups of flour is pretty much standard with savoury doughs and works out perfectly when there is a filling used. Did you measure out more salt than needed by any chance either in the dough or the filling? Unless you have a low-salt preference, in that case try using less salt next time. 🙂
🙂 thanx!
I made this and it was wow…tnx for ur wonderful recipes, u are a lyf saver.
i made them they were just superb n are so easy to make 🙂 thanks a lot and keep up the good work!
hyee,, It was an awsome recipe, I tried, jut to ask u that can we fry these instea of baked??
Thanks for the feedback, no Best to bake these not fry.
thanks. can u plz tel me any othr method to make rather than oven? any pan or patila etc. do tel me
You can use this method: Baking Without an Oven
hi what do you mean by 1/4 chicken breast
Hi! It’s 1/4 kg of chicken breast…that is 125gm of chicken breast.
1/4kg is 250g
This looks amazing for packed lunches n the like
how much in grams is this? 2 level teacups flour
240gm of flour.
hi does the milk and water have to be warm? also which flour do u use for dough ?
Hi, yes it is preferable to warm the milk and water for better and softer results and that also helps activate the yeast. Use plain/all-purpose flour.
c v use desi ghee made from malai or oil
instead of butter?
Yes you can although butter tastes better.
My God you have explained it in such an easy way that every single thing is understood ,I will try them for my daughter ,May God Bless You.
hello, just wanted to ask that the method of baking without an oven will apply on this savoury bun also??
Hi, yes it will work.
can i make the dough in morning and use in evening for iftaar im frm india and the climate is 35degree will my dough get spoilt or it will be perfect …. pl answer me soonn
Yes you can, but wrap the dough well and refrigerate it. Then remove it to come to room temperature about an hour before you start to use it.
i like all your recipes may Allah reward you
Mmmhh! Yummy!
Hi fauzia,can u do the croissant without the feeling?
Hi, yes you can.
How do you smoke the chicken with coal?
Light a small piece of coal, then place it carefully on a piece of foil. Place that foil in the middle of the dish containing whatever you plan on adding the bbq flavour to. Drop some oil on the lit coal and it will immediately release lots of smoke. Cover the dish and let the smoke get retained in the dish so the food in there absorbs that smokey bbq flavour. Leave it for a minute or two, then open and discard the coal and foil.
if i want to wrap my chicken filling in a chesse will it affect the texture of croissant and should i use a hard grated cheese or use philadelphia cheese, jazakallah
No that is fine, you can use either soft cheese spread or grated cheese in the mixture.
Salam fauxia jaxakallahu khairan for all this help can you please give the reciepe for crossant alone without the filling my family really need it• Reply plssss
salams ,
i am making croissants now, but my dough is not sticky as mentioned in the recipe. I hope dough will rise, wat culd hav gone wrong. pls advice.
thnks,
regards.
W/Salaam, sounds like the dough needed a bit more liquid during kneading. InshaAllah it will be fine, just that if you make the dough softer the results are softer too.
Can v freeze croissants
Yes you can.
At what point can we freeze them? Before baking or after? I need to makes by for a party and prefer to do them before hand. Please advise. Thanks
After.
Salaams Sis,
May Allah bless you for sharing your beautiful recipes and showing us how easy it is to make them. I just have a question, could I freeze them before baking them, if not then if I freeze them after baking would I just re heat ? I am sending them to a family member who has a 5 hour car journey an I was wandering which method would be suitable. Please help?
W/Salaam, Ameen and thank you. Best to bake them half-way then freeze, and when needed you can simply thaw them out, brush them with some melted butter and bake them for a few minutes until they are fully done.
Hi fauzia your reciepe sounds great but i want to know whether i can make dis in microwave convection mode
Hi, sorry I never bake in the microwave so cannot be of much help there.
if m using dry yeast wat shud be the quantity… pls reply me
Please read my note on yeast: http://www.fauziaskitchenfun.com/dough-not-rising-find-out-why/
Sa Fauzia,
Just wanted to ask you if I can substitute margarine instead of butter for the croissant dough??
Thanx.
W/Salaam, you can but butter will give you loads more flavour and better results.
Salaam fawzia daughter , m really impress n always pray for u , today i made it n it turnout amazing , super . I love u n all ur recipes , really u explain so nicely anyone can make it easily , jazakallah . Love u more then all ur loves .
Hi Fauzia! Thanks a ton for sharing ur amazing easy to try recipes n im a fan of ur website n have tried quite a few of ur recipes n Alhamdulillah all of turned out gr8 in the first attempt .Just wanted to say thanks for enhancing my cooking skills :)))
i dont understand the shape method plz upload pics like rose rolls so easily we follow that .thanks
Step by step pics are in the link given within the recipe or check the step by step folder.
thanx dear jazakALLAH
to make 16 croissants what is
to make 16 croissants what is the quantity for the dough please
Double the dough recipe.
Double the dough recipe.
a.aleikum,thank u very much for u r recipe GOD inshallah wil bles u.i was askin do u hv a dvd for the recipes.thanx
W/Salaam, sorry at the moment I do not have a DVD, but thank you!
i made this for the first time and they turned out soooo delicioooouuussss!!!!
i tried ds croissant,dey turned out well except d salts is a bit pronounced and am clumsy wit d shapes bt hope to improve on dat next tym tnx alot
Asw , dont we need to add an
Asw , dont we need to add an egg in the dough as we do for chicken bread ?
No egg needed for this recipe
No egg needed for this recipe.
Salam. Tried the chicken
Salam. Tried the chicken bread turned out super.cant we use the same dough for the croissants? Or does this one tastes better for croissants?want to freeze them for ramadan.kindly refer the freezing method.jazak allah
W/Salaam, thanks. You can use
W/Salaam, thanks. You can use the same chicken bread dough however the croissants turn out better with this dough.
to make 16 croissants can u
to make 16 croissants can u please let me know the quantity for dough recipe.
Double the dough ingredients.
Double the dough ingredients. 🙂
cant tell you how perfect
cant tell you how perfect they turned out! thanks a lot! 🙂
Thanks for the wonderful
Thanks for the wonderful recipe…looks delicious! Pls can i ask is it half a cup of water n milk together or half a cup each?
Hi! It’s generally difficult
Hi! It’s generally difficult to estimate how much water/milk is needed exactly as different flours absorb differently and different altitudes affect absorption rates. Mix half a cup of milk with half a cup of water. Warm it up, then gradually add and knead the dough. Use as much as it will take to get the dough to a soft and smooth consistency. You may need more water/milk or you may not need to use all. Once you’ve got the hang of it with your particular brand of flour, you will know for sure for next time.
Aoa Fauzia,
Aoa Fauzia,
Can you please let me know of any other pizza dough recipe other than the ones you have it.the pizza dough did not come out good, it tasted stonily of yeast and he part of th pizza with the topping did not rise properly,however the margins were quie soft and rose wll
W/Salaam, this is a very
W/Salaam, this is a very tried and tested recipe and I never go for any other one. It never fails me alhmd. Am not sure what might have gone wrong with your results, it could be a number of things, from bad yeast to overloading the pizza. Since you say the sides turned out soft and rose well, I am leaning towards the fact that you may have added too much toppings.
Thankyou Fauzia.. Yes I think
Thankyou Fauzia.. Yes I think I overloaded it a lot because the margins were really soft… The yeast is of good quality as the dough rise extremly well… Also I think the pizza sauce was just a bit loose ..I will try it again inshaAllah
Assalam Aleikum Fauzia.
Assalam Aleikum Fauzia.
thanks for sharing this recipe.[lease could you show me how you put the mixture in that dough and how you roll it into that design please.thanks in advance
W/Salaam, there is a step by
W/Salaam, there is a step by step link given in the recipe, please check it.
A.a..hey fauzia..is it okay
A.a..hey fauzia..is it okay if i use curry powder instead of tandoori masala?
Yes that is fine. In this
Yes that is fine. In this recipe tandoori powder is just for extra flavour/colour,
Assalamu Alaikum… I md dis
Assalamu Alaikum… I md dis 2day its yummy & easy too bt my dough doesn com sticky so hw mny cups f water shud add 2 de milk?
W/Salaam, please always read
W/Salaam, please always read comments above. Have responded to that. 🙂
Thank u…:-)
Thank u…:-)
Assalamaoalaikum..i wantd to
Assalamaoalaikum..i wantd to know if i can use dried yeast in dis recipe..jazakAllah
W/Salaam
W/Salaam
http://www.fauziaskitchenfun.com/dough-not-rising-find-out-why
Can I make the dough the day
Can I make the dough the day before? And puts the ball in the fridge? The yeast is not going to evaporate?thks
Yeast does not evaporate. The
Yeast does not evaporate. The longer the dough sits the more the yeast activates. Storing overnight might end up making the dough smell and tasty very yeasty so it is best to just shape and partially bake them the day before and then finish them off in a hot oven before serving.
Assalmualikum. I have made
Assalmualikum. I have made these a number of times and the taste is just awesome alhamd..
My only problem is when baking in the oven most of my croissants start unwrapping, why could this be happening?
Jazakallah for your help.
W/Salaam. You need to make
W/Salaam. You need to make the dough a bit softer so that when you shape the croissant, the tip can stick to the rest of the dough. Also when shaping, ensure that the end tip stays UNDER the croissant to prevent it from unfurling as it bakes. 🙂
Jazakallah for the quick
Jazakallah for the quick response. Inshallah will be making them again soon .