Chicken Curry Puffs

Our gorgeous Chicken Curry Puffs are the perfect brunch dish. Full of spices and just bursting with flavour, these puffs are delicious either on their own or with a whole host of accompanying dishes. Try them today and be amazed!

Ingredients

1/2 cup coconut milk, or more as needed

1 tablespoon vegetable oil

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

2 teaspoons curry powder

2 red onions, chopped

1 stalk lemon grass, thinly sliced

1 red chile pepper, roughly chopped

1 large russet potato, diced

3/4 pound skinless, boneless chicken breast, cut in bite-sized pieces

1 teaspoon salt

1 package (500 grams) frozen puff pastry, thawed

© Tomo Jesenicnik | Dreamstime.com



Procedure:

- Sautee vegetable over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes.

- Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt.

- Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.

- Line 2 baking sheets with parchment paper.

- Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Roll the pastry and pinch together at the sides, forming a small pouch.

-Place each pastry on the baking sheet.

- Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

 

 

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  • Wice says
    I was figuring out how many rolls this recipe would make since a 750gm packet of puff pasty sheets has 5 sheets.

    500gsm is 3 1/3 sheets but I guess you could make more or less filling depending on whether you wanted 27 or 36 rolls.

    These would be pretty tiny mind you, as you would only have a 8 x 8cm square to work with for each roll. Any more than a teaspoon of filling would be too much to roll and seal each parcel.

    The picture makes the rolls appear reasonably large - at least 10 cams long (looking at the plate and tomato size) but if you follow the recipe using standard pastry sheets available in NZ, the rolls would be more like 4 cm long - definitely a finger food and nothing like the image above.

    .A better idea to achieve something similar to the above, would be to cut each square of pastry into four rather than nine!
  • Dee-Dee says
    ....o yum!.....a lot of great spices....would be good to try and cook and definitely to eat.....
  • Wice says
    Just thinking, the curry mix would be great to just make up in double quantities and freeze half for later.

    This could be used with rice or naan breads but if you found you had unexpected guests coming for dinner, you could make up these rolls (large size) and by wrapping the filling in the pastry, it would go much further and feed more people. You could even microwave and put in an extra potato at the last minute if you thought you needed just a little bit more.


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