Name: Chicken curry puffs
Cook time: 45 min
Total time: 45 min
Ingredients: 1 large potato (approx 200g); 2 tablespoon oil; 400 gram chicken mince; 1/2 red onion, finely chopped; 1 clove garlic, crushed and chopped; 1 teaspoon ground turmeric; 1 teaspoon curry powder, chopped; 1 tablespoon ground coriander; 1/2 teaspoon salt; 4 sheets (700g) puff pastry; 2 cup oil, suitable for frying; sweet chilli sauce, to serve

Chicken curry puffs

Create a takeaway favourite from scratch with this easy recipe for chicken curry puffs! Golden pastry encases a lightly spiced filling of fluffy potatoes and tender chicken - what more could you want?

Ingredients

1 large potato (approx 200g)

2 tablespoon oil

400 gram chicken mince

1/2 red onion, finely chopped

1 clove garlic, crushed and chopped

1 teaspoon ground turmeric

1 teaspoon curry powder, chopped

1 tablespoon ground coriander

1/2 teaspoon salt

4 sheets (700g) puff pastry

2 cup oil, suitable for frying

sweet chilli sauce, to serve

Method

1.Peel and chop potatoes into 1cm chunks, boil and drain.

2.Heat oil in a large frypan over a medium heat. Add chicken mince, onion, garlic, turmeric, curry powder, coriander and salt. Cook, stirring at times, until onion is just tender and the meat coloured.

3.Mix in potato, then set aside to cool.

4.Use an egg ring or similar to cut 9cm discs from the pastry, pressing any off-cuts together to make discs.

5.Spoon filling onto one side of the disc, then fold remaining pastry over the filling. Brush the edges with a little water and press to seal.

6.Heat oil in a large saucepan until a small piece of bread sizzles immediately when dropped in the oil.

7.Cook curry puffs in batches until golden and puffed. Drain on paper towels and serve with sweet chilli dipping sauce. Sprinkle with fresh coriander.

PER SERVE: Energy: 237kcal, 993kj Protein: 5g Fat: 18g Saturated fat: 5g Cholesterol: 22.1mg Carbohydrate: 13g Fibre: 0.7g Sodium: 202mg
Note

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Ingredients

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