These savory curry puffs are traditionally found at Chinese bakeries and dim sum. They are perfect for a little snack, but you might have a hard time just eating one!
The filling is a simple blend of meat and spices. We used ground chicken, but you can experiment with beef or pork as well. The filling is so flavorful that I couldn’t help but steal a few bites as I was making the curry puffs. More filling might’ve ended up in my belly than the puffs….
Place a layer of parchment paper under and on top of the puff pastry dough when you roll it out. This will prevent the dough from sticking to everything. To seal each puff, you can press down on the edges with your finger or you can use a fork to crimp the edges. You want to have a good seal so that the curry meat juices don’t seep out during the baking process.
These puffs keep well in the refrigerator for a few days. To reheat, bake the puff in the oven for a couple minutes. If you reheat in the microwave, your puff will lose it’s flaky crisp.
Keep your chicken in your puff, not the floor,
Your favorite alternative chefs, K & T
Curry Chicken Puffs
Ingredients
- 2 sheets gluten free puff pastry thawed
- 3 tbsps vegetable oil
- 1 onion finely diced
- 2 clove garlic minced
- 1 pound ground chicken
- 2 tbsp curry powder
- 1 ½ tsp turmeric
- ½ tsp cumin
- ¼ tsp coconut sugar
- ¼ tsp black pepper
- 1 tsp salt
- ⅔ cup chicken broth
- 1 tbsp cornstarch
- 1 egg beaten
- Sesame seeds
Instructions
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In a wok, heat the oil over medium high heat. Add the onion and garlic to the wok and cook until translucent. Add the ground chicken and cook until cooked through. Next add the curry, turmeric, cumin, sugar, black pepper, and salt to your chicken. Cook mixture for another few minutes.
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While the chicken is cooking, make a cornstarch slurry by combining chicken broth and cornstarch. Stir the slurry into the chicken mixture and simmer until the mixture becomes thick. Transfer chicken to a bowl to cool.
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When the filling has cooled, roll the puff pastry nice and thin and cut into 6 rectangles.
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Spoon about 3 tablespoons of filling into each square and fold horizontally. Press the edges to seal each curry pocket.
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Preheat the oven to 400 degrees Fahrenheit.
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Brush each puff with egg wash and sprinkle sesame seeds on top.
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Bake for 15 minutes – 18 minutes until golden brown.
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Let the puffs cool for 10 – 15 minutes before eating as the filling will be very hot!