Name: Butter chicken puffs
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 20g butter; 1 small (80g) brown onion, chopped finely; 250g minced chicken; 1 small (70g) carrot, grated coarsely; 2 tablespoons butter chicken curry paste; 2 tablespoons frozen peas; 3 sheets puff pastry; 1 egg, beaten lightly

Ingredients

20g butter

1 small (80g) brown onion, chopped finely

250g minced chicken

1 small (70g) carrot, grated coarsely

2 tablespoons butter chicken curry paste

2 tablespoons frozen peas

3 sheets puff pastry

1 egg, beaten lightly

Method

1.Preheat oven to 220&degC (200&degC fan-forced). Line oven tray with baking paper.

2.Melt butter in a large frying pan; cook onion, stirring, until soft. Add chicken; cook, stirring, until browned. Add carrot, curry paste and peas; cook for 5 minutes.

3.Cut 4 x 11cm rounds from each pastry sheet. Place rounded tablespoons of mixture on one side of rounds. Fold over to form a semi-circle. Press edges together to seal; place on tray. Brush with egg; cut three slits in each puff.

4.Bake about 20 minutes or until browned. Serve with yoghurt dipping sauce, if desired.

Suitable to freeze. Not suitable to microwave.
Note

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Ingredients

Method

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