Chicken Curry Puffs Recipe

Vegetable oil: Used for sautéing the onion and garlic to create a flavorful base for the filling.

Onion: Adds sweetness and depth to the chicken curry filling.

Garlic: Provides a pungent, aromatic flavor that complements the curry powder.

Curry powder: A blend of spices that gives the filling its distinctive curry flavor.

Chicken breast: The main protein in the filling, diced for even cooking.

Peas: Adds a touch of sweetness and color to the filling.

Puff pastry sheets: The flaky, buttery pastry that encases the chicken curry filling.

Egg: Beaten and used as an egg wash to give the puff pastry a golden, glossy finish.

When working with puff pastry, ensure it remains cold before baking. This helps achieve a flaky texture. If the pastry becomes too warm while assembling the chicken curry puffs, place it in the refrigerator for a few minutes to firm up. This prevents the butter in the pastry from melting prematurely, which can result in a less desirable texture.

• vegetable oil - Substitute with olive oil: Olive oil provides a similar cooking medium with a slightly richer flavor.

• onion - Substitute with shallots: Shallots offer a milder and sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a less intense flavor.

• curry powder - Substitute with garam masala: Garam masala provides a different but equally aromatic spice blend.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well.

• frozen peas - Substitute with fresh peas: Fresh peas can be used for a more vibrant and crisp texture.

• puff pastry sheets - Substitute with phyllo dough: Phyllo dough can be used for a lighter, flakier texture.

• egg - Substitute with milk: Milk can be used for an egg wash alternative to achieve a golden brown finish.

• Allow the chicken curry puffs to cool completely at room temperature before storing or freezing. This prevents condensation from making the puff pastry soggy.

• For storing in the refrigerator:

  1. Place the cooled chicken curry puffs in an airtight container or wrap them individually in plastic wrap.
  2. Store them in the refrigerator for up to 3 days.
  3. To reheat, preheat your oven to 180°C (350°F) and bake for 10-15 minutes until they are heated through and the pastry is crisp.

• For freezing:

  1. Arrange the cooled chicken curry puffs in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
  2. Place the baking sheet in the freezer for about 1-2 hours until the puffs are frozen solid.
  3. Transfer the frozen puffs to a freezer-safe bag or airtight container. Label with the date and contents.
  4. Store in the freezer for up to 2 months.

• To reheat from frozen:

  1. Preheat your oven to 200°C (400°F).
  2. Place the frozen chicken curry puffs on a baking sheet lined with parchment paper.
  3. Bake for 25-30 minutes or until they are heated through and the pastry is golden brown and crispy.

• For best results, avoid microwaving the puffs as it can make the puff pastry lose its crispiness.

• Oven Method: Preheat your oven to 180°C (350°F). Place the chicken curry puffs on a baking tray lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Bake for about 10-15 minutes or until they are heated through and the pastry is crisp.

• Toaster Oven Method: Set your toaster oven to 180°C (350°F). Place the chicken curry puffs directly on the toaster oven rack or on a small baking tray. Heat for 8-10 minutes, checking halfway to ensure they don't overcook.

• Air Fryer Method: Preheat your air fryer to 180°C (350°F). Arrange the chicken curry puffs in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Microwave Method: Place the chicken curry puffs on a microwave-safe plate. Cover them with a damp paper towel to keep the pastry from drying out. Heat on medium power for 1-2 minutes. Note that this method may result in a less crispy pastry.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the chicken curry puffs in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even heating. This method helps maintain a crispy exterior.

• Oven: Preheat to 200°C (400°F) to bake the curry puffs until golden brown.

• Frying pan: Used to cook the onion, garlic, curry powder, chicken, and peas.

• Spatula: Handy for stirring the ingredients in the frying pan.

• Knife: Essential for finely chopping the onion and dicing the chicken breast.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring spoons: Used to measure out the vegetable oil and curry powder accurately.

• Mixing bowl: Useful for letting the cooked chicken mixture cool down.

• Pastry brush: Ideal for brushing the beaten egg over the puff pastry.

• Fork: Used to seal the edges of the puff pastry triangles.

• Baking tray: Holds the curry puffs while they bake in the oven.

• Parchment paper: Lining the baking tray to prevent the curry puffs from sticking.

• Rolling pin: If needed, to roll out the puff pastry sheets to the desired thickness.

• Measuring cup: For measuring out the frozen peas.

Prepare the filling ahead: Cook the chicken mixture a day before and store it in the fridge. This way, you only need to assemble and bake the puffs on the day you want to serve them.

Use pre-chopped ingredients: Buy pre-chopped onions and garlic to save time on prep work.

Thaw pastry in advance: Ensure the puff pastry sheets are thawed and ready to use to avoid any delays.

Batch process: Assemble multiple puffs at once and bake them together to save time.