Freezable chicken curry puffs
- March 2017
- Makes 10 puffs
- Hands-on time 35 min, oven time 30 min
These mini puff pastries, filled with spicy chicken curry, are perfect to make ahead then freeze for an easy drinks party canapé or light snack.
- 11.7g (5g saturated)
- 14.9g (1.6g sugars)
Per curry puff
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 80g boneless, skinless chicken breast, chopped to 5mm dice
- 1 green chilli, finely chopped
- 2 tsp curry powder (such as madras)
- 60g waxy potatoes (2 small), finely diced
- ¼ tsp sugar
- ½ lemon , juiced
- 375g all-butter puff pastry
- Plain flour for dusting
- 1 medium free-range egg, beaten
- Heat the oil in a heavy-based pan over a medium-high heat. Fry the onion for 6-7 minutes until softened but not browned. Add the chicken, chilli and curry powder, then fry for 3-4 minutes, stirring, until the chicken is cooked through.
- Add 200ml cold water, bring to the boil, then mix in the potatoes. Simmer uncovered for 25-30 minutes until the potatoes are soft and the water has evaporated. Add the sugar, a good squeeze of lemon juice and a generous pinch of salt, then spoon into a medium mixing bowl. Set aside to cool. Heat the oven to 200°C/180°C fan/gas 6.
- Roll out the pastry on a lightly floured surface to a 3mm thickness. Cut out 10 x 8cm circles (use a cup as a guide). Spoon about ½ tbsp chicken mixture onto one half of each circle, leaving a 1cm border. Brush the border with the egg, then fold the pastry over the filling, pressing the edges together to seal using a fork. Transfer the puffs to a baking sheet lined with non-stick baking paper. Brush with the beaten egg, then bake for 25-30 minutes until golden. Serve hot from the oven or at room temperature.
If you like your food spicy, taste the mix after step 2. If it’s too mild, add another finely chopped green chilli.
Make up to 24 hours in advance and keep chilled or freeze on a tray, then store in a freezer bag. Reheat in a low oven until piping hot throughout.
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