Curry Puff

Curry Puff is a popular Malaysian and Singaporean snack filled with a savory curry filling and wrapped in a flaky pastry.

Ingredients - Serves 12

In a large pan, heat some oil and sauté the onions until translucent.
Add the diced potatoes and cook until they are slightly tender.
Add the curry powder, turmeric powder, ground cumin, and ground coriander. Stir well to coat the potatoes and onions with the spices.
Add the frozen peas and cooked chicken. Season with salt and black pepper. Cook for another 2-3 minutes until everything is well combined.
Remove the pan from heat and let the filling cool completely.
Preheat the oven to 400°F (200°C).
Roll out the puff pastry sheets on a lightly floured surface. Cut out circles using a round cutter.
Place a spoonful of the cooled filling onto each pastry circle. Fold the pastry over to form a half-moon shape and seal the edges by pressing with a fork.
Brush the tops of the curry puffs with beaten egg for a golden finish.
Place the curry puffs on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
Serve the curry puffs hot as a delicious appetizer or snack.