Trinidad Chicken Puffs Recipe

Another favorite amongst Trinis, chicken puffs is a must-have for every sweet box.

Trinidadian Chicken Puffs are a beloved savory treat that combines the buttery goodness of choux pastry with a creamy, flavorful chicken filling.

They’re perfect for parties, snacks, or even a light meal. I’ve been making these puffs for years, and they’re always the first thing to disappear at gatherings.

What Are Chicken Puffs?

Chicken Puffs are a popular appetizer or snack in Trinidad and Tobago, made using a base of choux pastry (a light, airy dough) and filled with a well-seasoned, creamy chicken mixture.

The pastry is baked until golden and hollow inside, then sliced open to hold the filling.

The magic of the Chicken Puff lies in the filling, which is made with finely shredded chicken, a creamy mayonnaise or béchamel base, and a mix of herbs and spices that give it a uniquely Caribbean flair.

Each bite offers a delicious contrast: the crisp yet tender shell of the pastry and the rich, savory filling inside.

They also work well as part of a larger appetizer platter with items like samosas, mini quiches, or vegetable crudités.

Storing Chicken Puffs

Unfilled Puffs: Store the baked pastry shells in an airtight container at room temperature for up to 2 days. To keep them crisp, reheat in the oven at 350°F for about 5 minutes.

Filled Puffs: Once filled, refrigerate the Chicken Puffs in a covered container. They’ll stay fresh for up to 2 days. Serve chilled or bring to room temperature before serving.

Freezing: Freeze unfilled pastry shells in a freezer-safe bag for up to 3 months. When ready to use, thaw at room temperature and reheat in the oven. The chicken filling can also be frozen separately in an airtight container for up to 2 months. Thaw in the fridge overnight and fill the puffs as needed.

Easy Trinidadian Chicken Puff Recipe

Ingredients

For the Choux Pastry:

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ tsp salt

For the Chicken Filling:

• 2 cups cooked, shredded chicken (breast or thigh meat)
• ½ cup mayonnaise
• ¼ cup cream cheese (softened)
• 2 tbsp finely chopped parsley
• 1 tbsp chopped celery (optional)
• 1 tsp mustard
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1 tbsp finely chopped onion (optional)

Instructions

Step 1: Prepare the Choux Pastry

Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a medium saucepan, bring water, butter, and salt to a boil. Reduce heat to low and stir in the flour until the mixture forms a ball and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl and let it cool for about 5 minutes.

Beat in the eggs, one at a time, mixing thoroughly after each addition. The dough should become smooth and glossy.

Using a spoon or piping bag, drop small mounds of dough (about 2 inches in diameter) onto the baking sheet, spacing them about 2 inches apart.

Bake for 20–25 minutes or until the puffs are golden and firm. Allow them to cool completely.

Step 2: Make the Chicken Filling

In a bowl, combine the shredded chicken, mayonnaise, cream cheese, parsley, celery, mustard, garlic powder, black pepper, and salt. Mix until smooth and creamy. Adjust seasoning to taste.

Step 3: Assemble the Chicken Puffs

Slice each cooled puff in half horizontally, leaving the back edge attached like a hinge.

Spoon or pipe the chicken filling into the bottom half of each puff. Close the top half gently.

Serve immediately, or chill for a refreshing cold appetizer.

Chicken Puffs are the perfect blend of simplicity and sophistication. They’re light yet satisfying, making them an excellent choice for any occasion, from casual family gatherings to elegant cocktail parties. The choux pastry’s neutral flavor allows the creamy, spiced chicken filling to shine.

More Caribbean Appertizer Recipe

• Trinidad Saheena Recipe
• Trini Easy Pholourie Recipe
• Trinidad Chicken Foot Souse