Puff pastry with curry is a tasty snack filled with ground chicken, potatoes and vegetables. These puffs are a delicious appetizer or side dish that can be eaten by itself or served with a salad for a meal.
The filling is made with the usual ingredients you’d find in a chicken curry or masala, like onions, garlic and ginger and spices such as fenugreek and Malaysian curry powder. These are cooked together in a pan with the addition of tomato puree, coconut milk and water to make the sauce thicker. It’s also seasoned with salt and pepper to taste. The result is a spicy, savory and slightly sweet dish that Le Moing describes as comfort food.
To assemble the puffs, you’ll need to defrost the pastry (if it is frozen). Remove from the freezer and place on a lightly floured work surface. Use a rolling pin to roll out the pastry sheets into a pair of 12-inch squares. Cut each square into 9 equal pieces, creating 18 squares in total.
When ready to assemble, beat an egg and brush it onto the edges of each square. Place a tablespoon of the cooled curry filling into the center of each square. Lightly fold the corners of each square to form a triangle and crimp the edges with a fork or fingers to seal.
Bake or fry the stuffed puffs. If baking, preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Bake puffs for 15 minutes or until golden brown. If frying, add the puffs to hot oil in batches and cook until golden brown. بف باستري بالكيري