All you need on a rainy day is chicken curry puffs and a hot cup of chai! 🙂
- 1 Sheet of Puff pastry
- 1 Egg (lightly beaten)
For the filling
- 2 Chicken breast fillets (diced)
- 1 Onion (finely chopped)
- 2 large Potatoes (cut into small cubes)
- 3 Cloves of garlic (finely chopped)
- 1 inch Ginger (finely chopped)
- ¼ tsp Turmeric powder
- ½ tsp Chilli powder
- ½ Pepper powder
- ½ tsp Coriander powder
- ½ Garam masala
- Salt to taste
- 3 tbsp Oil
- 1 spring of curry leaves
- Juice of half a lime
- Heat 3 tbsp oil in a pan, add the onions, garlic, ginger and curry leaves. Stir fry these on a low heat for 3 minutes, then add in the turmeric powder, chilli powder, pepper , garam masala and coriander powder. Fry for another 2 minutes.
- Now add the potatoes, chicken, lime juice and 1/2 cup of water and let it simmer for 8 minutes. By now all the water would have been dried up, it is important that there is no gravy in the filling because that will make the pastry go soggy. Allow the mixture to cool.
- Preheat the oven to 190C
- Take the pastry out of the fridge and on a lightly floured surface roll out the puff pastry. Using a cookie cutter or small bowl, cut out as many circles (diameter 10cm) of pastry as you can.
- Place a tablespoon of the chicken curry filling into the centre of the cut out pastry and fold over. Make sure you don’t over fill them because this might cause it to break open while baking.
- Using a bit of water on your fingertip, dampen the edges of the circle then press the edges together either with the tines of a fork or pinch it gently using your fingers.
- Brush each pastry parcel with the lightly beaten egg. This will give it that golden colour once baked.
- Bake these for 15-20 minutes until it turns golden brown. Serve warm!