Ingredients with Measurements:
- 2 cups cooked and shredded chicken
- 1 cup grated carrots
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 2 sheets puff pastry, thawed
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper to the skillet and stir for 1 minute.
4. Add the grated carrots and chicken broth to the skillet and stir to combine. Cook for 5-7 minutes, or until the carrots are tender.
5. Add the shredded chicken and cilantro to the skillet and stir to combine. Cook for an additional 2-3 minutes.
6. Roll out the puff pastry sheets on a lightly floured surface to a thickness of about 1/8 inch.
7. Cut the puff pastry sheets into 4-inch squares.
8. Spoon about 2 tablespoons of the chicken and carrot mixture onto the center of each square.
9. Fold the corners of the puff pastry squares over the filling to form a triangle. Press the edges together with a fork to seal.
10. Place the curry puffs onto a baking sheet lined with parchment paper.
11. Brush the tops of the curry puffs with beaten egg.
12. Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 8 curry puffs
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 22g
Protein: 12g
Sodium: 380mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- You can use leftover turkey or beef instead of chicken.
- You can use sweet potatoes or butternut squash instead of carrots.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add some chopped peanuts or cashews to the filling for extra crunch.
- Add some raisins or dried cranberries for a touch of sweetness.
- Add some chopped green onions or scallions for extra flavor.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Don't overfill the curry puffs, or they may burst open during baking.
- Brush the tops of the curry puffs with beaten egg to give them a shiny golden brown finish.
Storage instructions:
- Store the curry puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (180°C).
- Place the curry puffs on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the curry puffs on a platter with some fresh cilantro leaves for garnish.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve the curry puffs with some steamed rice or a green salad.
Suggested side dishes:
- Steamed rice
- Green salad
Troubleshooting advice:
- If the puff pastry is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store the curry puffs in the refrigerator and consume within 3 days.
Food history:
- Curry puffs are a popular snack in Southeast Asia, especially in Malaysia and Singapore.
Flavor profiles:
- The curry puffs have a savory and slightly spicy flavor from the curry powder and cumin, with a hint of sweetness from the carrots.
Serving suggestions:
- Serve the curry puffs as an appetizer or snack.
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