These oven-baked curry puffs are perfect for appetizers and snacks. These are spicy and savory with a subtle coconut cream base. They are usually deep-fried in Malaysia. Here’s a modern version. They can be wrapped in various ways: as rolls, sealed pockets, or semi-open bundles.
Ingredients
- One tablespoon of vegetable oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Two teaspoons of curry powder
- 1/2 cup coconut milk, or more as needed
- Two red onions, chopped
- One stalk of lemon grass, thinly sliced
- 1 Red Chile Pepper, roughly chopped
- One large russet potato, diced
- 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- One teaspoon salt
- 1 (17.25 ounce) package of frozen puff pastry, thawed
Directions
- In a saucepan, heat vegetable oil over medium-low heat. Stir in turmeric, cumin, and curry powder. Cook for a few seconds to make the curry powder fragrant. Stir in the coconut milk, onions, and lemongrass. Cook for 7 minutes. Continue cooking for 12 more minutes. If the mixture is too dry, add more coconut milk. Season the mixture with salt and stir in the chicken. Stir the mixture until the potato and chicken have absorbed most of the liquid. Transfer to a plate and let cool.
- Preheat the oven to 375°F (190°C). Place parchment paper on two baking sheets.
- Cut each puff pastry sheet into nine pieces. In the middle of each square, place spoonfuls filled with the filling. Take the four corners of the pastry, and fold them together to form a pouch. Place each pastry about 1″ apart on the baking sheet.
- Bake for 22 to 27 minutes in the preheated oven. Let cool on the baking sheet for 10 mins, then transfer to a wire rack. Serve at room temperature or warm.