Chicken Curry Puffs
Photo Credit: Murray Lloyd
Big thanks to Tony Tan for giving me his mother's recipe.
125g potatoes, peeled and diced
5 tablespoons oil
1 medium onion, diced
1 cup diced carrots
1 tablespoon chopped curry leaves, desired but optional
1 heaped tablespoon grated fresh ginger
2 cloves garlic, minced or grated
2 tablespoons curry powder
1 ½ teaspoons garam masala
200g chicken mince
1 cup frozen green peas
1 ½ teaspoons sugar
½ cup water
3 tablespoons chopped coriander leaves and stalks
salt and pepper to taste
750g Puff Pastry
Egg wash (1 egg mixed with 1 tablespoon water)
Ruth Pretty Lemon Saffron Chutney, optional
Simmer potatoes in salted water until just cooked. Drain and allow to cool.
Place oil into a fry pan set over a medium heat. Add onion, carrots and curry leaves and cook until onion is golden. Add the ginger, garlic and cook for 2 minutes until soft. Add curry powder and garam masala mixed with 2 tablespoons water, and cook for 2 minutes or until the spices are fragrant.
Add the chicken mince and cook for 4 -5 minutes or until it is pale and opaque.
Add peas, sugar and water.
Stir regularly and when the mixture is almost dry add potatoes and very gently stir them through. Add coriander with salt and pepper to taste.
Cool and proceed with recipe or cover and place in refrigerator overnight.
Preheat oven to 180°C Lightly grease two baking trays with baking spray.
Roll out Puff Pastry to 1 cm thick and using an 8cm pastry cutter,
cut the dough into 25-30 x 8 cm circles.
Take a tablespoon of cold filling and place in the centre of the circle.
Fold pastry over to resemble a half moon and crimp the edges making sure to seal the puffs. Repeat with all the pastry circles.
Place onto prepared trays and rest in refrigerator for at least 30 minutes.
Brush tops with egg wash.
Place trays into preheated oven and bake for 15-20 minutes or until golden brown.
Serve warm or cold.
If you wish serve with Ruth Pretty Lemon Saffron Chutney.