Curry puffs
Print recipe
| Serves | 6-8 |
| Prep time | 40 minutes |
| Cook time | 25 minutes |
| Total time | 1 hours, 5 minutes |
| Meal type | Appetizer, Snack |
Ingredients
- ½of a big onion
- 2 teaspoons of curry powder
- ½ teaspoon of turmeric
- ½ teaspoon of chili powder
- ½ teaspoon of cumin
- ½ cup of coconut milk
- 1 teaspoon of sugar
- 3 russet potatoes
- ½lb of chicken breast
- salt, to taste
Directions
| Filling | |
| 1. | Cut the chicken and the potatoes in small cubes |
| 2. | Heat some oil in a pan, and saute the onions and garlic, until fragrant |
| 3. | Add the curry powder and cook for a few minutes |
| 4. | Toss in the chicken and potatoes, and turn for a few minutes until they are coated with the curry |
| 5. | Add the sugar, and some salt to taste |
| 6. | Add the coconut milk and simmer until the chicken and potatoes are cooked through |
| 7. | When everything is cooked, lower the heat, and allow most of the liquid to evaporate |
| Assembly | |
| 8. | Cut the puff pastry into squares |
| 9. | Add 1-2 tsp of filling in the center and fold the pastry over |
| 10. | Seal the edges by twisting around or using a fork |
| 11. | Brush each puff with some egg wash ( egg + a little bit of water) |
| 12. | Bake the puffs at 400 F for 15-20 min or until brown |
