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RecipeSavants.com Just about every cuisine has its version of sweet or savory hand pies. This easy recipe uses store-bought puff pastry. The filling includes chicken that is stir-fried with curry powder, garlic, onions, and other flavorful spices. Each triangular “puff” is stuffed with yummy filling and brushed with an egg wash. They bake quickly to a lovely golden brown in the oven. These puffs would be an excellent quick dinner or snack. Smart Recipes, Asian Recipes, Chicken,Eggs Recipes Chicken,Eggs Asian
Baked Mild Chicken Curry PuffsPT45M Serves 5 Ingredients: 3 Tablespoons Vegetable Oil 1 Large Onion 2 Cloves Garlic 1 Pound Boneless Chicken Thighs 2 Tablespoons Curry Powder 1.5 Teaspoons Turmeric 0.5 Teaspoons Cumin Powder 0.25 Teaspoons Sugar 1 Stalk Of Curry Leaves 0.25 Teaspoons Freshly Ground Black Pepper 1 Teaspoons Salt 0.66 Cup Chicken Stock 2 Sheets Of Puff Pastry 1 Tablespoon Cornstarch 1 Egg Plus 1 Tablespoon Water Preheat the oven to 400 degrees. Meanwhile, heat oil over medium heat in the pan. Sauté garlic and onions for about 2 minutes. Stir in chicken and continue to sauté until half cooked. Add turmeric, cumin powder, black pepper, sugar, curry powder, curry leaves and salt. Mix well and cook for another 2 minutes. Dissolve cornstarch in chicken stock and stir constantly, until a thick slurry is formed. Pour slurry into chicken and spice mixture, and continue to saute until thick. Set aside. Take the sheets of puff pastry and cut each sheet into 3-inch squares. Add 2 tablespoons of filling onto each square. Fold the square diagonally to form a triangular shape. Press its edges together to seal the triangle using a fork. Arrange the puffs on a parchement paper lined cookie sheet. Brush all the puffs with the egg wash and bake for 15 to 20 minutes. Allow the puffs to cool for at least 5 minutes before serving.
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