Baked Chicken Curry Puffs Recipes

Steps:

• Pre-heat oven to 200 degrees C (fan-forced) or 200 C conventional.
• Add the potatoes to a pot of boiling water and cook until just soft. Drain and set aside.
• In the meantime, toast the first 3 spices (cloves, peppercorns, cardamon) in a medium size saucepan over a medium heat, until just beginning to smoke and becoming aromatic. Remove from heat and set aside in bowl,
• Add the next 2 spices (cinammon and chilies), and repeat toasting instructions. Remove and add to same bowl as the other toasted spices.
• Add the last 4 spices (coriander, cumin, fennel and tumeric powder) and repeat toasting. Remove and add to same bowl as the other toasted spices.
• When the spices have cooled, grind with either a mortar and pestle, or in coffee grinder. (Note: I like my spice mix fine, so after grinding in mortar and pestle, I sieve the mixture using a fine net sieve).
• Set the spice mixture aside (when cooled, store in a jar).
• Add a bit of spray oil to the saucepan pan, add the chicken and cook until browned all over and cooked through. Remove and add to a medoim-sized bowl.
• Add 1 1/2 tablespoons of the spice mix to the chicken.
• If needed, add a bit more oil to the pan, and cook the onion until browned, about 4-5 minutes.
• Add the garlic and cook for a further minute.
• Return the chicken and spice mix, and the drained potatoes to the saucepan.
• Cook for a further minutes until all ingredients have mixed in together.
• Add in the sugar and salt, and stir.
• Remove from pan, and add back into the medium bowl. Leave to cool for about 10 minutes.
• Thaw out the puff pastry sheets, and cut each sheet into 9 squares.
• When the mixture has cooled a little, add a heaped teaspoon into the centre of one the pastry square.
• Fold square in half, and pinch edges together to form a triangle shape.
• Place triangles on an oven tray, and spray with oil.
• Cook for 10-15 minutes until golden brown.

Steps:

• In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
• Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
• Add potatoes, cook for further 2-4 minutes.
• Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
• You may need to add a little extra water if there is no sauce left.
• Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
• Remove from heat and cool.
• Cut the puff pastry into 4 inch by 4 inch squares.
• Put some filling onto one half of the square.
• Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
• Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
• Brush the puffs with the egg wash (beaten egg).
• Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
• Arrange the curry puffs on a serving platter and serve with dipping sauce.