CHICKEN CURRY PUFFS
Makes :
25
Preparation Time :
Cooking Time :
Preparation Method :
- Heat 1 tablespoon of oil and fry onions until translucent. Set aside.
- Heat spoonful of oil and stir-fry potatoes with salt for about 5-7 minutes.
- Stir in half a cup of chicken stock. Cover and cook over moderate heat until potatoes are cooked. Remove and set aside.
- Heat 2 tablespoon oil in a clean wok and stir-fry ginger, garlic and shallots until brown.
- Add chicken cubes and stir-fry for about 5-7 minutes. Add curry powder and stir-fry for another 2-3 minutes.
- Return fried onions and potatoes to frying pan and mix well. Add remaining chicken stock and seasoning, cook until almost dry. Set aside to cool.
- Place a spoonful of filling in the centre of each small square of pastry. Moisten edges with water and fold over diagonally to seal and form a triangular puff.
- Press along edges with the back of a fork to form a pattern.
- Arrange curry puffs on a greased baking tray. Glaze with egg and bake in a preheated oven at 200°C/400°F/ Gas mark 6 for 5-7 minutes.
- Reduce to 190°C / 375°F / gas mark 5 and bake for another 20-22 minutes or until golden brown. Cool on a wire rack before serving.
INGREDIENTS
- 5-6 sheets ready rolled frozen puff pastry, cut into quarters
- 1 egg, lightly beaten
Filling
- 500 grams chicken, cut into small cubes
- 350 grams potatoes, peeled and diced
- 300 grams onions, peeled and diced
- 150 grams shallots peeled and minced
- 150 ml chicken stock
- 50 grams curry powder
- 1 teaspoon chopped ginger
- 2-3 cloves garlic, peeled and chopped
- Salt, to taste
- Cooking oil for frying
Seasoning
- 1-1½ teaspoon salt
- 1 teaspoon sugar
13 comments for “Chicken Curry Puffs”
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