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 Puffs

Baked Mild Chicken Curry Puffs Recipe | RecipeSavants.com PT45M 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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Baked Mild Chicken Curry Puffs Recipe

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