Nov 11 Class – Chicken Curry Puffs

CHICKEN CURRY PUFFS

(from All Recipes)

Makes about 9 servings

1 Tablespoon vegetable oil

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

2 teaspoons curry powder

1/2 cup coconut milk (or more as needed)

2 red onions, finely chopped

1 stalk lemon grass

1 red chili pepper, roughly chopped

1 large russet potato peeled and diced into bite sized pieces

3/4 pound boneless chicken breast, cut into bite sized pieces

1 teaspoon salt

a 17.25 ounce package puff pastry

Heat vegetable oil in saucepan over medium-low heat.  Stir in coriander, turmeric, cumin and curry powder. Cook a few seconds until fragrant.  Pour in coconut milk, onions, lemon grass and red chili pepper; cook until the vegetables are tender about 7 minutes.  Stir in the potato and continue cooking until tender about 10-12 minutes.  Stir in the chicken, then season with salt.  Cook and stir until chicken and potato has absorbed most of the liquid.  Spread on a plate to cool.

Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.

Unfold puff pastry sheets and cut each sheet into nine squares.  Place a heaping teaspoon of the filling into the center of each square.  Gather all 4 corners of the pasty and pinch together at the top, forming a small pouch.  Place each bundle on the baking sheet about 1 inch apart.

Bake in the preheated oven until golden brown, 22-27 minutes.  Cool on a baking sheet for 5-10 minutes before removing to cool on a rack or serving plate.

Serve warm or at room temperature.

 

A savory bite to stave off hunger pains and they are great as leftovers, reheated.

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About Kimberly's Cuisine

I am passionate about food and cooking from the feel of it to the smell and preparation of it. That is only the beginning! Then there is the serving of it with the right table setting and guests to join in. View all posts by Kimberly's Cuisine

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