These puff pastry with curry are an easy and delicious appetizer that everyone will love. They are also relatively healthy as they are baked rather than deep-fried.
Preheat oven to 350 F and line 2 baking sheets. Remove the frozen puff pastry from the freezer and let it thaw on a lightly floured work surface while you prepare the filling.
Whether you’ve made your puff pastry from scratch or bought it readymade, keep it in the refrigerator while you prepare the filling. This will make it pliable and easy to work with. It will also prevent the buttery layers from melting as you work with it.
On a floured surface, unfold one of the thawed puff pastry sheets and roll it out. Once rolled, cut it into 9 (3*3) equal squares.
Spoon a tablespoon of the curry potato filling in the center of each pastry square. Lightly brush the edges with egg wash and fold over to seal.
Once sealed, place the stuffed puffs on baking sheet and bake for 15-20 minutes in a preheated oven until golden. Allow the curry puffs to cool completely before serving. Enjoy with green chutney, coriander (cilantro) chutney or tomato ketchup. If storing, cover the puffs in an airtight container and keep in the refrigerator for 2-3 days. They can be reheated in the microwave or in the oven.
A popular snack of Malaysian, Chinese and Thai origin, a curry puff is a savory filling enclosed in a buttery, flakey puffed pastry. The filling is usually a combination of curried meat and potatoes. Other vegetables such as mushrooms, peas and carrots are also commonly added.
In a skillet, heat oil until shimmering. Add onion and cook until starting to brown, stirring often. Add the ground chicken and briskly stir to break up the chicken pieces, then add potato, tomato puree, coconut milk, water, brown sugar and salt. Stir to combine and simmer until the potatoes are fork-tender and the mixture thickens.
Meanwhile, remove puff pastry from the freezer and let thaw for ten minutes. Lightly dust your kitchen counter or work surface with flour and unfold a puff pastry sheet. Use a 3.5-inch biscuit cutter to cut the pastry into 9 equal squares, and then spoon a heaping teaspoon of the veggie filling onto each. Top with a second pastry cut out, and gently seal the edges with the tines of a fork.
Store bought puff pastry is a great convenience, but it can get very soft when the filling is hot. It is important that the pastry dough and the curry filling are cold. To help keep the puff pastry dough and the curry filling cool, it is a good idea to work in batches and refrigerate the filled puff pastries between assembling them and baking them.
If you are using frozen puff pastry, let it defrost at room temperature for 35 to 40 minutes before preparing the curry puffs. Preheat oven to 350 F. Line two baking sheets with parchment paper.
Cut the puff pastry into 9 squares and place a heaping tablespoonful of the curry filling in the center of each puff pastry square. Fold each one to make a triangle, and seal edges by pressing with a fork to close the pastry. Brush each curry puff with egg wash and bake for 15 to 17 minutes until golden.
Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Unfold the puff pastry sheets on a lightly floured work surface and use a bench scraper or knife to cut each sheet into a pair of 12×12-inch squares (you’ll have 18 equal pieces).
Stir in the curry powder, cornstarch, and coconut milk and cook until everything is evenly mixed and thickened and there is no pooling liquid left. Remove from heat and let cool completely.
When the filling is cool, spoon a rounded teaspoon into each pastry square and fold the corners to create a triangle. Brush the tops and edges with an egg wash made by beating together an egg and a tablespoon of water. Sprinkle with toasted white or black sesame seeds. Place the puffs on the prepared baking sheet and bake until golden brown. Serve as a snack or appetizer with satay sauce or sweet chilli sauce on the side.بف باستري بالكيري