Recipe: Ruth Pretty’s Chicken Curry Puffs
These baked golden parcels can impress on their own as a spicy entrée or make a tasty addition to an afternoon spread.
Words & recipe: Ruth Pretty Styling & photos: Carolyn Robertson
Makes: 25 to 30
125g potato, peeled and diced
½ teaspoon salt
5 tablespoons oil
1 medium onion, diced
1 cup diced carrots
1 heaped tablespoon grated fresh ginger
2 cloves garlic, finely chopped
2 tablespoons curry powder
1 + ½ teaspoons garam masala
200g chicken mince
1 cup frozen green peas
1 + ½ teaspoons sugar
3 tablespoons chopped coriander leaves and stalks
salt and pepper to taste
750g puff pastry
Egg wash: 1 egg mixed with 1 tablespoon water
Put potato and salt in a small pot. Cover with water and simmer until just cooked. Drain and cool.
Set a frying pan over medium heat. Add the oil, followed by the onion and carrots. Cook until the onion is golden, then add the ginger and garlic and cook for 2 minutes until soft. Mix curry powder and garam masala with 2 tablespoons water, add to the pan and cook for 2 minutes or until fragrant.
Add the chicken mince and stir fry for 4 to 5 minutes, or until pale and opaque. Add peas, sugar and ½ cup water, stirring regularly. When the mixture is almost dry, gently stir in the potatoes. Remove from the heat and add the coriander. Season to taste with salt and pepper. Cool and proceed with recipe or cover and chill overnight.
Heat oven to 180°C. Lightly grease two baking trays with baking spray. Roll out puff pastry to 1cm thick. Using an 8cm pastry cutter, cut the dough into 25 to 30 rounds.
Take a tablespoon of cold filling and place in the centre of the circle. Fold pastry over to resemble a half-moon and crimp the edges with a fork, making sure to seal the puffs. Repeat until all the filling and pastry is used. Place onto prepared trays and rest in the fridge for at least 30 minutes. Brush tops with egg wash, then bake for 15 to 20 minutes or until golden brown. Serve warm or cold.