Curry Puffs
Approximately makes 45-47
Ingredients:
550g chicken breast- cut into small pieces
350g potato- peeled & finely chopped
115g carrots- peeled & finely chopped
1 medium onion- peeled & finely chopped
40g butter
1 tsp Supreme Garlic Paste
½ tsp Supreme Coarse Black Pepper
Salt to taste
3 tbsp Supreme Hot Madras Curry Powder
2 tbsp Supreme Chilli Powder
½ cup chicken stock
½ tsp sugar
2 sheets ready rolled puff pastry- thawed
250g butter- softened
Plain flour for dusting
Flour paste:
Whisk together
¼ plain flour
¼ water
Method:
Prepare the pastry: Unroll the puff pastry sheets. Lay it lengthways and spread half of the softened butter evenly. Then roll the pastry up. Repeat with remaining butter and pastry then place the rolled pastry in the fridge.
Prepare the filling: Heat a pot over medium heat. Add the butter and once melted add the onions. Mix well and cook until golden. Add garlic paste, stir well and cook for 1-2 minutes. Then add the chicken, salt and coarse black pepper. Stir until well combined. Continue to cook until the chicken develops some colour. Now add curry powder. Stir well and cook for 2-3 minutes. Then add carrots and potatoes. Stir well and cook for another 3-4 minutes. Add chilli powder, sugar and chicken stock. Mix well, cover and reduce heat to low. Cook until the potatoes are tender. Uncover and increase the heat to medium-high and evaporate the excess moisture. Remove from heat and cool completely.
Fill the pastry: remove the chilled pastry from the fridge. Then cut into 1 inch slices. Leave 10 slices outside and place the remaining in the fridge. Work in batches so the butter remains chilled at all times. Lightly dust the work surface with flour and roll the slices into 4 inch circles. Fill the center with a heaped tablespoon of mixture. Brush the edge with flour paste then fold over and press firmly to seal. Then crimp the edges.
At this point you can freeze the curry puffs.
Bake the curry puffs: preheat the oven at 180°c. Place the curry puffs on a lined baking tray. Bake in the oven for 35- 40 minutes or until golden and crispy.
