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My review
Chicken Curry Puffs
8
argus
"These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles."
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Ingredients
1 h 45 m servings 424Original recipe yields 9 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
- Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
- Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 1726 Ratings
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Most helpful positive review
11/1/2010
This turned out so well! I thought I had lemongrass and red chile pepper at home, but I did not, but I did have a red curry paste which I added with the cocunut milk and it added just the right...
Most helpful critical review
1/25/2012
For the amount of time it took to prep these and bake them, they were just ok. The only ingredient I didn't add was the lemongrass because I couldn't find it. Otherwise followed the recipe compl...
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11/1/2010
This turned out so well! I thought I had lemongrass and red chile pepper at home, but I did not, but I did have a red curry paste which I added with the cocunut milk and it added just the right...
10/31/2009
I love the idea that they are baked and you can always add additional seasonings to taste
7/12/2010
These were very very good. I made these with and without chicken and all versions were just fabulous.
3/16/2011
To keep pastry ends together, dip a finger in water and smear it on the edge and press the two pastry layers together. If you are doing a long roll, fold over one edge onto the filling, apply ...
4/26/2011
Very tasty and a unique appetizer! Brought to Easter and everyone loved them. The puff pastry isn't the easiest thing to work with- before cooking they looked beautiful then as soon as they sta...
11/22/2011
Brought these to a potluck and every one loved them! Because of the amount of time and energy, I broke it up into a two day process. Night one, I made the curry (easy) and filled the puff past...
3/14/2011
These took a while to make make but they were SO worth it! I had a little left over so I just put it over rice. I will be making this dish more often! Great for parties. My only complaint was I ...
12/22/2011
WOW, these puffs were amazing, much better than samosas I've had at Indian restaurants!! I didn't have lemongrass or coconut milk, so I added zest of one lemon + fresh ginger + fresh garlic and...
1/8/2014
This has been our favorite recipe for a few years now. It is so good that we usually can't wait for the puffs to finish baking, so we end up eating the leftover filling straight from the pan as ...