Indian Chicken Curry Puffs
Crispy, flaky puff pastry filled with a spiced chicken curry.
Ingredients
Chicken Curry Filling
- 1 lb chicken thighs
- 1 tsp onion powder
- 1 tsp garlic paste
- 1 tsp chopped ginger
- 1/2 green bell pepper (chopped)
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tbsp garam masala
- 1 tsp salt
Homemade Rough Puff Pastry
- 225 g cold butter, chopped (2 sticks)
- 230 g all purpose flour
- 5 g salt
- 125 mL icy cold water
- 1 egg (for egg wash)
Instructions
- Make the pastry: Combine the butter, flour, and water into a ball. On a lightly floured surface, roll out the dough to a 8x10 rectangle. Fold the pastry in thirds. Cover and chill for 20 minutes. Repeat 3x. Roll out into a large rectangle about 1/4 inch thick. If using store bought frozen pastry, remove the sheets from the freezer and let thaw while cooking the filling.
- For the filling: Dice the chicken into bite-sized pieces. Cook until done. Add the bell pepper and cook until soft. Add the ginger and garlic. Cook for 3-4 minutes. Add spices. Let simmer for 10 minutes. Turn off and let cool before filling pastry.
- Cut the pastry into rectangles. Fill the pastry with 2-3 spoon fills of the filling. Fold over and pinch together the ends (wet your fingers or a fork). Using a brush, cover the pastries with an egg wash.
- Bake chicken curry puffs at 400 °F for 20-25 minutes until pastry is flaky and golden brown.
Notes
Quick Option: If you don't want to make your own pastry, feel free to use store bought pastry. The curry puffs will be ready in under 60 minutes.