Chicken Curry Puffs

Method17 steps

1. 1

   Step 1: Preheat the oven to 400°F. Keep the already defrosted puff pastry chilled in the refrigerator until the filling has cooled.

2. 2

   Step 2: Heat a little oil in a large pan over medium-high heat. Sauté the diced onion (1) until golden brown.

   Uses A little oil, for sautéing the onion · 1 onion, diced

3. 3

   Step 3: Add the 2 peeled, diced medium potatoes (2) and cook for about 5 minutes, stirring. Continue until the potato pieces have softened through; the five-minute guide alone is not the endpoint.

   Cook diced potatoes · 5 minUses Golden sautéed onion · 2 medium potatoes, peeled and diced

4. 4

   Step 4: Add the bite-sized pieces from the 3 boneless skinless chicken thighs. Cook for about 5 more minutes, stirring, and continue until the chicken is fully cooked through to 165°F / 74°C.

   Cook chicken pieces · 5 minUses Softened potato and onion mixture · 3 boneless skinless chicken thighs, cut into bite-sized pieces

5. 5

   Step 5: Reduce the heat to medium. Stir in the 1 tbsp curry powder and 2 tsp cornstarch, and the selected actual 1–2 tbsp full-fat coconut cream or milk if using it. Cook while stirring until evenly combined and thick, with no loose liquid left in the pan. Season the cooked filling with the 2 tsp salt.

   Uses Cooked chicken, potato and onion filling · 1 tbsp curry powder · 2 tsp cornstarch · 1–2 tbsp canned full-fat coconut cream or milk, optional · 2 tsp salt

6. 6

   Step 6: Turn off the heat and let the fully cooked filling cool for about 20 minutes before assembling the pastries. It should no longer be hot enough to soften the chilled pastry.

   Cool cooked filling · 20 minUses Thick cooked chicken-curry filling

7. 7

   Step 7: Once the filling is cool, take the one package of defrosted puff pastry from the refrigerator. Cut the actual pastry into either 9 or 12 rectangular or square pieces, according to the size you want.

   Uses 1 package puff pastry, defrosted and kept chilled

8. 8

   Step 8: Place a spoonful of the cooled cooked filling in the center of each cut pastry piece, using only as much as lets the edges close. Fold rectangles into rectangular puffs or squares into triangles. Press the edges together and crimp with fork tines. Repeat for the actual pastry pieces, keeping any unused cooked filling separate.

   Uses Cut chilled puff-pastry pieces · Actual spoonfuls needed to fill the cut pastry; unused filling remains separate

9. 9

   Step 9: Make 2 small slits in the top of each sealed puff so steam can escape during baking. Place the filled, sealed puffs on a baking tray.

   Uses Filled sealed curry puffs

10. 10

    Step 10: Beat the one egg in a small bowl to make the brushing egg wash; no milk or water is added.

    Uses 1 egg, for egg wash

11. 11

    Step 11: Lightly brush the tops of the scored puffs with the actual egg wash needed for a thin coating. Sprinkle with a little of the optional toasted white or black sesame seeds if desired.

    Uses Scored unbaked curry puffs · Actual brushing amount from the one beaten egg · Toasted white or black sesame seeds, optional to sprinkle over the puffs

12. 12

    Step 12: Bake the assembled chilled puffs in the preheated 400°F oven for about 15–20 minutes. Begin checking at 15 minutes and continue until the pastry is puffed, flaky and golden and the filling is hot throughout.

    Bake chilled curry puffs · 20 minUses Egg-washed unbaked curry puffs

13. 13

    Step 13: Remove the baked puffs from the oven and let them cool for at least 5 minutes before eating. Wait longer if the filling is still too hot; serve pleasantly warm.

    Cool baked puffs · 5 minUses Baked chicken curry puffs

14. 14

    Step 14: Refrigerate leftover baked puffs promptly in a covered container and use within 2–3 days. Refrigerate any unused cooked filling promptly in a separate covered container for another batch, using it within 3–4 days. Discard any unused brushing egg wash.

    Uses Actual puffs remaining after serving · Actual cooled filling remaining after assembly · Actual unbrushed remainder, to discard

15. 15

    Step 15: Only when reheating a refrigerated leftover baked puff, microwave the actual desired portion for the author’s initial 30-second guide to warm the pastry and filling. Microwave power and portion size vary; then move to the following toaster-oven finish.

    Uses Actual baked-puff portion selected for reheating

16. 16

    Step 16: For that warmed leftover portion, heat in a toaster oven at 400°F for the author’s roughly 5-minute guide, until the pastry is crisp and the filling is thoroughly hot at 165°F / 74°C. Continue as needed and shield with foil if browning too quickly.

    Crisp reheated puffs · 5 minUses Microwave-warmed leftover baked puffs

17. 17

    Step 17: Let the reheated puffs cool for at least 5 minutes, or until the filling is comfortable to eat, before serving.

    Cool reheated puffs · 5 minUses Hot reheated curry puffs