Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp Malaysian laksa curry paste
- 1 lb ground chicken
- 1 cup coconut milk
- 1/2 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add cold water and mix until the dough comes together. Knead the dough for a few minutes until smooth. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. In a large skillet, heat vegetable oil over medium heat. Add onion, garlic, and ginger and sauté until fragrant.
4. Add laksa curry paste and stir for a minute. Add ground chicken and cook until browned.
5. Pour in coconut milk, chicken broth, fish sauce, and lime juice. Simmer for 10-15 minutes until the sauce thickens. Stir in cilantro and let cool.
6. Preheat oven to 375°F.
7. On a floured surface, roll out the dough to 1/8 inch thickness. Use a pastry cutter or knife to cut the dough into 3-inch circles.
8. Spoon a tablespoon of the chicken filling onto each circle. Fold the dough over the filling and press the edges to seal.
9. Place the puffs on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
10. Bake for 20-25 minutes until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
Makes 12 puffs
Nutritional information:
Calories: 265
Fat: 16g
Carbohydrates: 20g
Protein: 10g
Sodium: 330mg
Sugar: 1g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or beef.
- Laksa curry paste can be substituted with red or green curry paste.
Variations:
- Add vegetables such as carrots, peas, or potatoes to the filling.
- Use puff pastry instead of homemade dough for a quicker version.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking.
- Use a fork to crimp the edges of the puffs for a decorative touch.
- Make the filling ahead of time and refrigerate until ready to use.
Storage instructions:
Store the puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the puffs in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Arrange the puffs on a platter and garnish with cilantro leaves.
Garnishes:
Cilantro leaves
Pairings:
Serve with a side of steamed rice or a green salad.
Suggested side dishes:
Steamed rice or green salad
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the puffs are not sealing properly, brush the edges with water before folding.
Food safety advice:
Make sure the chicken filling is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Laksa curry is a popular dish in Malaysia, Singapore, and Indonesia. It is a spicy noodle soup made with coconut milk and curry paste.
Flavor profiles:
Spicy, savory, creamy
Serving suggestions:
Serve the puffs as an appetizer or snack.
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Region: Malaysian