CURRY PUFF
Curry Puff
Serve: 3
Ingredients:
200 gram Chicken breast – cut to small cubes
250 gram Cooked potato – cut to small cubes
2 rolls Ready rolled puff pastry
2 clove Garlic – finely chopped
75 gram White onion – chopped
25 gram Red Onion – chopped
1 tsp Curry powder
1 tsp Sugar
1/2 tsp Garam masala
1/2 tsp Ginger puree
1/2 tsp Salt
1/2 tsp Ground black pepper
1 cube Chicken stock cube
50ml Water
100ml Oil of your choice
Method
-Preheat the oven to 200 Celsius.
-Remove the ready rolled puff pastry from the fridge and leave it at room temperature.
-Heat 25ml of oil in a frying pan. Then add the white onion and red onion. Gently fry until it turns translucent.
-In the same pan, add the chicken, stir for approx 5 minutes. Then add the garlic, curry powder, garam masala, ginger puree, salt, pepper and sugar. Keep stirring until the mixture becomes slightly dry.
-Add the potato and cook for a further 5 minutes.
-Mix the chicken stock cube with warm water. Then add it to the cooking pan. Stir and simmer until all the liquid reduces and the mixture dries. Set aside.
-Roll the puff pastry out. Use a kitchen ring (4-inch diameter) to cut the pastry. It should make approx 12 circles from 2 rolls.
-Scoop 1-2 tablespoon of curry mixture and put it in the middle of the round puff pastry. Fold the pastry in half and seal the edge with a fork or turn and pinch to close the edges well.
-From now it is completely up to you, how you prefer to cook your Curry Puff. You can either fry in the rest of the oil (75ml) approx 1-2 minutes on each side. Or brush the curry puff with oil then bake for 15 minutes at 200 Celsius.
Tip:
-If you decided to fry the Curry Puff make sure that you keep turning as the puff pastry is delicate and easily burnt.
-Don’t have the kitchen ring? You can use a knife to cut the puff pastry into a square shape then fold a triangle parcel. Happy cooking!
