CHICKEN CURRY PUFFS
These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.
Provided by argus
Categories Appetizers and Snacks Pastries
Time 1h45m
Yield 9
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
- Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
- Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 35.5 g, Cholesterol 22 mg, Fat 25.3 g, Fiber 2.6 g, Protein 14.2 g, SaturatedFat 8 g, Sodium 422.8 mg, Sugar 2 g
CURRIED CHICKEN CREAM PUFFS
I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.
Nutrition Facts : Calories 98 calories, Fat 8g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CURRY PUFFS 2 WAYS RECIPE BY TASTY
Here's what you need: vegetable oil, medium white onion, chicken breast, salt, black pepper, ground cumin, curry powder, cayenne, medium russet potatoes, frozen peas, frozen carrot, whole milk, all-purpose flour, puff pastry, egg
Provided by Frank Tiu
Categories Appetizers
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
- In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
- Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
- Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
- Using a wine glass, cut out 8 circles from each pastry sheet.
- Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
- If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
- If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
- Let cool for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 914 calories, Carbohydrate 78 grams, Fat 53 grams, Fiber 5 grams, Protein 31 grams, Sugar 6 grams
BAKED CHICKEN CURRY PUFFS
These are literally steaming next to me as I write - they've just come out of the oven, crisp and delicious and thought I'd beter get the recipe down before I forget it. I've created this recipe myself, using a range of authentic Malaysian recipes as my inspiration. The spice blend itself is used in Malaysian meat curries, and makes more than the recipe needs. I've used reduced fat puff pastry (without compromising taste) and spray oil, so these are a healthier version than some of their counterparts -especially as they're baked and not fried. Serve with your favourite dipping sauce.
Provided by amanda l b
Categories Malaysian
Time 45m
Yield 27 curry puffs, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 200 degrees C (fan-forced) or 200 C conventional.
- Add the potatoes to a pot of boiling water and cook until just soft. Drain and set aside.
- In the meantime, toast the first 3 spices (cloves, peppercorns, cardamon) in a medium size saucepan over a medium heat, until just beginning to smoke and becoming aromatic. Remove from heat and set aside in bowl,
- Add the next 2 spices (cinammon and chilies), and repeat toasting instructions. Remove and add to same bowl as the other toasted spices.
- Add the last 4 spices (coriander, cumin, fennel and tumeric powder) and repeat toasting. Remove and add to same bowl as the other toasted spices.
- When the spices have cooled, grind with either a mortar and pestle, or in coffee grinder. (Note: I like my spice mix fine, so after grinding in mortar and pestle, I sieve the mixture using a fine net sieve).
- Set the spice mixture aside (when cooled, store in a jar).
- Add a bit of spray oil to the saucepan pan, add the chicken and cook until browned all over and cooked through. Remove and add to a medoim-sized bowl.
- Add 1 1/2 tablespoons of the spice mix to the chicken.
- If needed, add a bit more oil to the pan, and cook the onion until browned, about 4-5 minutes.
- Add the garlic and cook for a further minute.
- Return the chicken and spice mix, and the drained potatoes to the saucepan.
- Cook for a further minutes until all ingredients have mixed in together.
- Add in the sugar and salt, and stir.
- Remove from pan, and add back into the medium bowl. Leave to cool for about 10 minutes.
- Thaw out the puff pastry sheets, and cut each sheet into 9 squares.
- When the mixture has cooled a little, add a heaped teaspoon into the centre of one the pastry square.
- Fold square in half, and pinch edges together to form a triangle shape.
- Place triangles on an oven tray, and spray with oil.
- Cook for 10-15 minutes until golden brown.
Nutrition Facts : Calories 1208.9, Fat 72.3, SaturatedFat 18.2, Cholesterol 35, Sodium 803.5, Carbohydrate 113, Fiber 6.5, Sugar 5.2, Protein 28.4
CURRIED CHICKEN PUFFS
Make and share this Curried Chicken Puffs recipe from Food.com.
Provided by bert2421
Categories Chicken
Time 50m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil.
- Add flour and salt; stir vigorously over low heat til mixture forms a ball.
- Remove from heat; add eggs one at a time, beating til smooth.
- Place a level tablespoon of batter on ungreased sheet.
- Bake at 400 for 25 minutes.
- Cool.
- Combine cream cheese, milk, salt, curry powder& pepper, mixing until well blended.
- Add Chicken, almonds& onion; mix lightly.
- Cut tops from the puffs and fill with chicken mixture.
- Replace tops.
- Place puffs on a cookie sheet.
- Bake at 375 for 5 minutes or until warm.
CURRY BEEF PUFFS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro
Provided by Tracy Raetz
Categories Lunch
Yield 12 puffs
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
- Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
- Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
- Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
- While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
- Line 2 baking sheets with parchment paper.
- Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
- Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
- Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the egg and water.
- Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
- Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
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