Curry Puffs

I love me some savoury puff pockets. I had made some puff pastry dough a couple weeks ago and decided to freeze a portion of it for something else. And I thought why not fit in some curry puffs into the menu for tomorrow's meal. These puffs can definitely be made vegetarian and the ingredients for the filling are replaceable with anything of your liking.

For the curry flavouring, I decided to go with a Japanese golden curry, mainly because my family likes a sweeter taste. It's also easy to handle. I also added a hint of an off-brand curry paste, just to add a bit of kick in it (or my dad would complain it's not even curry).

Curry Puffs

Yield: 10-12 puffs

Ingredients

Puff pastry, store bought OR homemade

2 gloves garlic, minced

1/4 onion, diced

1lb chicken thigh, skinless, cut into pieces

1 yellow potato, diced

2-3 button mushroom, diced

1 sprig of rosemary, finely chopped

1-2 sprigs of thyme, finely chopped

Black pepper, to taste

Salt, to taste

1/4 block Japanese Golden Curry

1 tsp curry paste

1/3 cup water

Directions

1. For the filling: Boil potatoes until a toothpick can go through without force.

In a lightly oiled pan, throw in your garlic and onion. Cook for about 3-5 minutes, until the onion becomes translucent. Next, add the chicken pieces and cook until it is no longer pink. Add mushrooms, potatoes, and your seasonings. Put the golden curry into the pot and let it dissolve and coat all the ingredients. Also add in the curry paste and water. Let it simmer on medium heat for about 5 minutes, or until it begins to thicken. Remember to stir it often or it will stick to the pot. Once it's done cooking, set aside to cool down.

2. Roll the puff pastry sheet out to about 3mm thick. Using a 3.5 inch round cutter, cut as many rounds from the puff sheet as you can, and place them on a tray. Put them back in the fridge to rest for about 10 minutes. Preheat oven to 400F.

3. At this point, make sure your filling is cooled down. Take the puff pastry rounds out of the fridge, and place a big spoonful of the filling onto the top. Fold the puff in half to close it, and pinch the edge to ensure it's tightly closed. To make the edge pattern, pinch one end and fold it over slightly. Continue to do this, making sure to overlap each previous fold. Let them rest for another 10 minutes in the fridge.

4. Bake them for about 15-20 minutes. If you decide to deep fry them (highly recommended for tastier BUT unhealthier results), heat up a pot of oil to 170C/338F and cook until golden brown (approximately 3-5 minutes).

#baking #currypuffs #savoury