Puff Pastry With Curry

Puff pastry with curry is a crowd favourite for good reason! It’s crispy, flaky and filled with mouth watering curry chicken. And it’s easy to make too!

First, remove the puff pastry sheets from the freezer to thaw. In the meantime, prepare the filling. Heat the oil in a large skillet or saucepan over medium high heat. Add the chopped onions and cook for 5-7 minutes, stirring constantly until they are soft. Then, add the garam masala and ginger. Continue to stir until the mixture is fragrant and the spices are well mixed. Finally, add the chicken pieces and cook until they are tender. Drain off any excess liquid.

Once the chicken is cooked, remove from heat and set aside to cool. When the filling is cool enough, combine it with the flour, cornstarch and curry powder. Toss to evenly coat the ingredients. Then, stir in the sour cream, mashed potatoes and half of the milk. Season with salt and pepper.

To assemble the puff pastries, use a sharp knife to cut each pastry sheet into 9 squares (if using rectangular sheets, then you’ll have 12 rectangle puffs). Spoon a generous tablespoon of filling onto one corner of a pastry square. Fold the other corners over to create a triangle and use a fork to crimp and seal the edges together. Place on a baking sheet lined with parchment paper. Repeat with the remaining pastry sheets and filling.

Brush the tops of each pastry with egg wash, then bake for 20-22 minutes until golden brown. Let the curry puffs cool slightly before serving. If you prefer, you can serve them piping hot from the oven. To keep these curry puffs fresh for longer, they can be frozen once they are stuffed. Simply assemble them and then freeze horizontally without the pastries touching each other. Once fully thawed, they can be baked as directed. بف باستري بالكيري

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