My curry chicken puff recipe is flaky on the outside and the filling is filled with chicken, potatoes, carrots and onions with a touch of curry and turmeric.
- 1 sheet Pepperidge Farm Puff Pastry Sheet
- 1 chicken thigh
- 1 egg
- 2 small red potatoes
- ¼ regular yellow onion
- ½ small carrot
- 3 cloves garlic minced
- 1/4 tsp turmeric powder
- 1/4 tsp curry powder
- 1 tsp soy sauce
- 1 tsp oyster sauce
- ¼ cup water
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Chop the vegetables and chicken thigh separately in a food processor
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After everything is chopped, heat up a pan with oil and add the garlic. Cook the garlic for 30 seconds or until fragrant. Next, add the chicken. Cook the chicken until browned.
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Toss all the vegetables in the pan and mix well. Next, add in the oyster sauce, soy sauce, turmeric powder and curry power. Mix again and add in ¼ quarter of water. Cover the pan with a lid and cook until the filling dries up and has no more liquid.
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Take one puff pastry sheet and cut into nine squares.
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Crack an egg, mix, and set aside in bowl. You will be using the egg to line the inside edges of the pastry sheets and to close off the edges.
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Divide the filling into 9 portions. Take one portion of the filling and place it on a puff pastry sheet. Line the edges with egg and press the edges to close. Take a fork and press down on the outside edges of the pastry.
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Repeat the above steps for the rest of the 8 puff pastry sheets.
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Finally, take the egg wash and brush the egg on both surfaces of the curry chicken puffs. Bake at 350°F for 15 minutes.