Feeds:
Posts
Comments

Archive for the ‘Baked Curry Puffs (w/ puff pastry) 咖喱酥’ Category

Baked Curry Puffs

Baked Curry Puffs

I made curry puffs and Chinese steamed savory cake for my son’s year-end potluck party at his Chinese school, and both of them were big hits! This is a baked version of curry puff. I’m not sure if it’s any healthier than the fried version, but at least it’s convenient as the puff pastry dough is available in American grocery stores, in frozen foods section. So all I do is just cook the filling, assemble and bake!

Curry Puffs: before baking

Curry Puffs: before baking

Curry Puffs after baking: all puffed up nicely!

Curry Puffs after baking: all puffed up nicely!

Baked Curry Puffs Recipe (makes 36 puffs)

Ingredients:
2 packs of frozen Pepperidge Farm ready-to-bake puff pastry (4 sheets total)
1 1/2 lb potatoes
1/2 small yellow onion– diced into pea size
1 chicken breast– diced into pea size, seasoned with salt, pepper and sesame oil

Seasoning to taste:
curry powder and/or curry paste
chicken essence powder
chili powder (optional– for extra kick in flavor)
salt

egg wash (optional)

Method:

  1. Thaw puff pastry according to package instructions. Cut each sheet of pastry into 9 small squares, for a total of 36 squares. Roll out each square to size of 4″ x 3.5″. Cover and chill all pastry dough in the fridge until ready to wrap in the filling.
  2. In a big pot boil potatoes (skin on) until just cooked. Drained and cool. Remove the skin and dice into pea size.
  3. Heat up pan, fry onion with some oil until fragrant. Add chicken and stir until chicken is cooked. Add potatoes and seasoning to taste. Cook until all seasoned evenly, adding a little water if it gets too dry. Dish out and cool.
  4. To assemble: Scoop a heap tablespoon of the filling and place along the short side of pastry. Fold the dough over, use a fork to press along 3 edges to seal. Pastry dough contains lots of butter so it can’t be at room  temperature for a long time. Chill all the puffs until you’re ready to bake.
  5. Make 1-2 slits on top of the puff to let the air out, brush with egg wash and bake at preheated 400°F oven until they puff up and golden brown, about 15-20 minutes. Cool on the rack.

Notes:

  1. Since the puffs are not very big, I have to cut  ingredients into pea size to make wrapping easier.
  2. You can substitute chicken with ground beef and make it beef curry puffs, or skip the meat for a vegetarian version.

Read Full Post »