Chicken Curry Puffs
18 portions
50mThese curry puffs are inspired by one of my favorite Dim Sum dishes that I used to eat when I was growing up. The flaky pastry crust filled with succulent curry spiced chicken are the best appetizer I've ever had!
What you will need
1 Tbsp Vegetable Oil
1 Onion
2 Tbsp Red Curry Paste
1 lb. Ground Chicken
2 Tbsp Curry Powder
1/2 tsp Salt
1 Tbsp Low Sodium Soy Sauce
1/2 tsp Sesame Oil
2 Tbsp Sugar
1/4 tsp Black Pepper
1/2 bunch Green Onions
14 oz package Puff Pastry
1 Egg
1 tsp of Water
(Nutritional facts 267 calories, 17.46 g fat, 18.39 g carbohydrates, 10.11 g protein, 110 mg cholesterol, 236 mg sodium)How to cook
1
2
Gather all ingredients.
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Portion all ingredients.
4
Remove the root, stem, and skin from the onion. Dice the onion.
5
Remove the root of the green onion and slice thinly.
6
Remove the cilantro leaves from the stem and finely chop.
7
Heat a pan to medium high and add vegetable oil. Once hot, add diced onion and saute for about 4 minutes until lightly browned.
8
Add the salt, curry powder, and red curry paste.
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Once the onions are soft, add the chicken and cook for about 5 minutes.
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Once the chicken is no longer pink, add the soy sauce, sesame oil, and black pepper.
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Add sugar and continue cooking and breaking up the chicken until fully cooked. If it gets too dry, add a little bit of water.
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Spread the chicken mixture onto a plate and let cool in the fridge for about 20 minutes.
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Preheat oven to 425°F
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Once cooled, add the green onions and the chopped cilantro to the curry chicken mixture.
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Put a little flour down on your work surface and use a rolling pin to roll the piece into a square shape.
16
Cut the puff pastry into 9 squares. The folding of the puffs is much easier if the pieces are square, so do your best to measure evenly.
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Spoon about a tablespoon and a half of the chicken mixture to the square of puff pastry.
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Use your finger to add a little bit of water to the edge of the puff pastry square. Fold one side of the square over to the other to create a triangle. Use your fingers to pinch the edges together to seal.
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Add a teaspoon of water to the egg and scramble with a fork.
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Brush the puffs with egg wash and then sprinkle sesame seeds on top.
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Bake for 20 minutes.
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