Chicken Curry Puffs

Recipe View 30 mins Prepare the Curry Filling: Heat vegetable oil in a saucepan over medium-low heat. Add coriander, turmeric, cumin, and curry powder. Cook until fragrant, about 30 seconds. (30 seconds)

Recipe View 7 hrs Infuse the Aromatics: Pour in coconut milk, then add the chopped onions, lemon grass, and red pepper. Cook until the vegetables are tender, approximately 7 minutes. (7 minutes)

Recipe View 12 hrs Add the Hearty Elements: Incorporate the diced potato and continue cooking for around 12 minutes, adding more coconut milk as needed to maintain a moist consistency. (12 minutes)

Recipe View 6 hrs Incorporate the Chicken: Stir in the chicken pieces, then season with salt. Cook and stir until the chicken is cooked through and the potato has softened, ensuring most of the liquid is absorbed. Spread the mixture onto a plate to cool completely. (5-7 minutes)

Recipe View 0 mins Preheat and Prepare: Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Recipe View 0 mins Assemble the Puffs: Unfold puff pastry and cut each sheet into 9 equal squares. Place a generous spoonful of the cooled filling in the center of each square.

Recipe View 0 mins Form the Pouch: Gather all 4 corners of the pastry and pinch them together at the top to create a sealed pouch. Place each assembled pastry on the prepared baking sheet, spacing them about 1 inch apart.

Recipe View 22 hrs Bake to Golden Perfection: Bake in the preheated oven until the puffs are beautifully golden brown, approximately 22 to 27 minutes. (22-27 minutes)

Recipe View 10 hrs Cool and Serve: Allow the puffs to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.