Thai Chicken Curry Puff
This is a great Thai starter inspired by Indian cuisine, similar to samosas. It has a mild curry taste with a hint of sweetness. The actual filling is so easy to make with only few ingredients but it is a bit fiddly when it comes to putting it in the pastry. I went for convenience here and used shop bought already rolled puff pastry. I find it a great item to have in my fridge!
I normally accompany this dish with cucumber salad and sweet chilli sauce.
Ingredients
Instructions
0
/7 Instructions
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Heat oil in the pan, add the chicken and stir for a minute then season with salt and pepper.
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Add the curry powder, stir for another minute then add the chopped onion and turmeric and carry on stirring.
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Now add the par-cooked potatoes, sugar and seasoning sauce.
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Carry on cooking until the potatoes are cooked. The mixture should be dry. Set aside and leave to cool down.
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Roll out the pastry sheet, use a 10 cm round cutter and cut out the pastry (I use a mug). You should get about 8/9 out of one sheet.
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Now fill the pastry with the chicken filling, fold over and pinch/crimp with your fingers. Try not to over fill it (1 1/2 tbsp should be enough) and make sure the pastry is sealed properly.
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Place on a baking tray and brush with egg yolk before baking them for 15-18 minutes in an oven pre-heated to 180 degrees.
