Ingredients with Measurements:
- 2 cups cooked and mashed sweet potatoes
- 1 cup cooked and shredded chicken
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 package puff pastry sheets, thawed
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the mashed sweet potatoes, shredded chicken, chopped onion, minced garlic, curry powder, ground cumin, ground cinnamon, ground ginger, cayenne pepper, salt, black pepper, and chopped cilantro. Mix well.
3. On a lightly floured surface, roll out the puff pastry sheets to about 1/8-inch thickness.
4. Cut the pastry sheets into 4-inch squares using a sharp knife or pizza cutter.
5. Spoon about 2 tablespoons of the sweet potato chicken curry mixture onto the center of each pastry square.
6. Fold the pastry square over the filling to form a triangle. Use a fork to press the edges together and seal the pastry.
7. Place the curry puffs on a baking sheet lined with parchment paper.
8. Brush the beaten egg over the top of each curry puff.
9. Bake the curry puffs in the preheated oven for 20-25 minutes or until golden brown.
10. Remove the curry puffs from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 12 curry puffs
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 18g
Protein: 6g
Sodium: 210mg
Sugar: 2g
Substitutions for ingredients:
- You can use leftover turkey or beef instead of chicken.
- You can use frozen puff pastry sheets instead of fresh.
Variations:
- Add chopped bell peppers or carrots to the filling for extra flavor and nutrition.
- Use different spices such as paprika or turmeric to change the flavor profile.
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.
- Brushing the beaten egg over the top of the curry puffs will give them a nice golden brown color.
Storage instructions:
- Store the leftover curry puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the curry puffs, preheat the oven to 350°F (175°C) and bake them for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the curry puffs on a platter with a side of chutney or yogurt sauce.
Garnishes:
- Garnish the curry puffs with chopped cilantro or green onions.
Pairings:
- Serve the curry puffs with a side of rice or naan bread.
Suggested side dishes:
- Cucumber salad or roasted vegetables would make a great side dish for the curry puffs.
Troubleshooting advice:
- If the curry puffs burst open during baking, try using less filling next time.
Food safety advice:
- Make sure the chicken is fully cooked before using it in the filling.
- Store the leftover curry puffs in the refrigerator and reheat them thoroughly before eating.
Food history:
- Curry puffs are a popular snack in many Asian countries such as Malaysia, Singapore, and Thailand.
Flavor profiles:
- The sweet potatoes and chicken give the curry puffs a sweet and savory flavor, while the spices add a hint of heat and complexity.
Serving suggestions:
- Serve the curry puffs as an appetizer or snack.
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Region: Thai