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.