Description
These Curry Puffs are golden, flaky pastries filled with a fragrant chicken and potato curry mixture. Crispy on the outside and tender inside, they make the perfect savory snack or party appetizer, bursting with warm, aromatic flavor.
Ingredients
½ small onion, finely chopped
150 g potatoes, peeled and cut into 1 cm cubes
300 g chicken mince
1½ tsp mild curry powder
½ cup chicken stock
1 tsp cornflour
2 tbsp finely chopped mint
4 sheets frozen ready-rolled puff pastry
Vegetable or canola oil, for frying
Instructions
- Heat a little oil in a wok or non-stick frying pan over medium heat. Add the onion and potatoes and cook for 2–3 minutes until slightly softened.
- Add the chicken mince and cook for 4–5 minutes, stirring, until browned and cooked through.
- Stir in the curry powder and cook for another minute until fragrant. Add the chicken stock and simmer for about 5 minutes until most of the liquid has evaporated.
- Mix in the cornflour to thicken, then stir through the mint. Remove from the heat and let the filling cool completely.
- Cut about 22 discs from the thawed puff pastry using a round cutter. Place a heaped teaspoon of the cooled filling on one half of each disc, fold over, and press the edges to seal.
- Heat 5 cm of oil in a wok or deep frying pan over medium-high heat. Fry the curry puffs in batches for 3 minutes, or until golden and puffed. Drain on paper towel.
- Serve hot and crisp with your favorite dipping sauce.
Notes
For extra flavor, add peas, carrots, or corn to the filling.
Use beef, lamb, or even lentils as an alternative to chicken.
Brush with egg wash and bake at 200°C for 20–25 minutes for a lighter version.
Cover pastry discs with a tea towel while filling to prevent them from drying out.
Serve with sweet chilli, mint yogurt dip, or tamarind chutney.
Nutrition
- Serving Size: 1 curry puff
- Calories: 120
- Sugar: 1 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
