Baked Chicken Curry Puffs Recipes

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BAKED CHICKEN CURRY PUFFS



Baked Chicken Curry Puffs image

These are literally steaming next to me as I write - they've just come out of the oven, crisp and delicious and thought I'd beter get the recipe down before I forget it. I've created this recipe myself, using a range of authentic Malaysian recipes as my inspiration. The spice blend itself is used in Malaysian meat curries, and makes more than the recipe needs. I've used reduced fat puff pastry (without compromising taste) and spray oil, so these are a healthier version than some of their counterparts -especially as they're baked and not fried. Serve with your favourite dipping sauce.

Provided by amanda l b

Categories     Malaysian

Time 45m

Yield 27 curry puffs, 4-6 serving(s)

Number Of Ingredients 17

5 whole cloves
5 whole black peppercorns
2 whole cardamom pods
1/2 cinnamon stick (3 cm long)
2 small whole dried red chilies
2 tablespoons coriander powder
1 tablespoon cumin seed
1/2 teaspoon fennel seed
1/2 teaspoon turmeric powder
200 g minced chicken
2 medium potatoes, peeled and diced
1 brown onion, diced
1 clove garlic, finely sliced
spray oil
3 sheets puff pastry
1/2 teaspoon sugar
1/2 teaspoon salt (to taste)

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.

Nutrition Facts : Calories 1208.9, Fat 72.3, SaturatedFat 18.2, Cholesterol 35, Sodium 803.5, Carbohydrate 113, Fiber 6.5, Sugar 5.2, Protein 28.4

BAKED CURRY PUFFS



Baked Curry Puffs image

I needed something a little different for a party. I wanted something that was baked and not deep fried and came up with this recipe . I served these at a party and got rave reviews about these puffs. Serve them with your favourite dipping sauce. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also. I am guessing the amounts this mixture made but it did make quite a few!

Provided by Tisme

Categories     Malaysian

Time 35m

Yield 30-40 serving(s)

Number Of Ingredients 14

4 -5 sheets frozen puff pastry, thawed
1 tablespoon oil
2 garlic cloves, chopped finely
1 large onion, diced finely
1 1/2 teaspoons finely grated gingerroot
1 cup minced beef
3 large potatoes, peeled and cut into very small cubes
3 tablespoons curry powder
1 cup water
1 teaspoon sugar
salt and pepper
1 cup vegetables, mixed diced very small
1/2 cup finely chopped fresh coriander
1 egg, beaten

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.

Nutrition Facts : Calories 220.2, Fat 13.2, SaturatedFat 3.3, Cholesterol 7, Sodium 86.8, Carbohydrate 22.3, Fiber 1.6, Sugar 0.9, Protein 3.5

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