A simple recipe for baked Chicken Curry Puffs.
A visit to most Chinese restaurants will reveal curry puffs on the appetiser menu and I am always a sucker for anything wrapped in pastry. I could sometimes quite happily forego the main dish and just sit down to a huge serving of curry puffs, but afraid of any negative reaction this could elicit in public, I’ve never quite gone that far. So making curry puffs at home, and eating them by the plateful in private, is the far better and more ladylike option.
Chinese curry puffs can be wrapped in a variety of different pastries, such as filo pastry, wonton wrappers, spring roll wrappers or puff pastry. The restaurants typically serve them deep-fried, but baking them is also an option, especially if you are using puff pastry.
I’ve toyed with various different recipes over the year and this one comes from Bill Granger’s Everyday Asian. It’s a relatively simple recipe with subtle flavours, but it hits the spot if you are craving a bit of Chinese take-away at home. The only change I’ve made to Granger’s recipe is to omit the ginger (1.5 tablespoons finely grated ginger, in case you were wondering), simply because I didn’t have any at home and didn’t want to make a special trip to the supermarket.
These chicken curry puffs were fairly quick and easy to put together. Granger describes in his book that these curry puffs are his toddler daughter’s favourite, which hints that this recipe is more kiddie food than punchy grown-up fare. But you can certainly adjust the seasoning to add more salt and spice, keeping in mind that you will be serving these chicken curry puffs with chilli sauce anyway.
Do you have a favourite recipe for curry puffs which you can recommend? I’m still on the lookout for the perfect recipe, particularly one for deep-frying …
Chicken Curry Puffs
Recipe adapted from Everyday Asian by Bill Granger
- Prep Time: 45 mins
- Cook Time: 20 mins
- Total Time: 1 hour 5 minutes
- Yield: Makes about 20
- 150 g (5 oz) potatoes
- 1-2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons curry powder
- 150 g (5 oz) minced chicken
- 80 g (3 oz) frozen peas
- coriander (cilantro), finely chopped
- ready-rolled puff pastry
- 1 egg, lightly beaten
- sesame seeds for sprinkling
- Peel the potatoes and cut them into chunks about 2 cm (1 inch).
- Cook the potatoes into salted boiling water for about 10 minutes or until they are cooked through. Drain and set aside.
- Heat the oil in a large frying pan over medium-high heat.
- Gently fry the onion and garlic until it is aromatic, and then add the curry powder.
- Stir for a few seconds and then add the chicken. Cook until the chicken is no longer pink and is cooked through.
- Taste for seasoning. You might want to add more curry powder, chilli powder and/or perhaps a dash of soy sauce.
- Stir through the potatoes and frozen peas (no need to defrost) and set the pan aside to cool.
- When the filling has reached room temperature, stir through the coriander (cilantro).
- Preheat the oven to 190°C (370°F).
- Use a cookie cutter, a glass jar or a small bowl to cut rounds from the puff pastry, about 10 cm in diameter.
- Place a tablespoon or so of mixture in each round and fold the pastry over to make a half-moon shape.
- Pinch the edges together, either with your fingers or with the tines of a fork.
- Repeat until you have used all of your pastry.
- Brush each little parcel with beaten egg and sprinkle with sesame seeds.
- Bake for 15-20 minutes, or until lightly golden.