Baked Chicken Curry Puffs

This is one healthy chicken curry puffs. Love the buttery pastry and the delicious curry chicken and potato fillings which I prepared a day ahead, so as to cut down the work load.  This curry puffs are baked in the oven for a healthier snack. I made a big load so that I can freeze them as emergency food.  First freeze them on a tray, make sure they are sticking to one another, for two hours a least. After that you can stacked them together and packed them in Ziploc bag. Can store up to 2 months. This pastry you can oven baked or deep fry them in oil but I prefer a healthier version that is baking them in oven for 30 mins. Flip them over so that both sides are evenly browned. 

 after baking they look glossy

I double egg wash the puffs

Egg wash before and after baking makes them looks glossy.

Pleating has improved ;)

This pastry is easy to handle,I have adjusted the recipe to my liking

Recipe for the fillings

1/2 chicken breast - diced into small cubes

5 potatoes - diced into small cubes and boiled till soft

2big red onions - diced

1 sprig of curry leaf

4 tbsp if meat curry powder

1tsp chilli flakes

1tbsp of sugar

Salt to taste

3tbsp of cooking oil

1clove of garlic

1 cup water

1/2 tbsp tamarind paste/ Assam Jawa

Method:

Heat up oil in a wok, saute garlic and diced onion till fragrant, add in diced chicken breast, potato ,curry powder , curry leaves and continue stir fry till chicken meat is almost cooked. Add in water and tamarind paste. Lower heat and simmer till water has evaporated. Add sugar and salt for taste. Off heat and cool the fillings before chilling in the fridge . It is easier when fillings is chilled overnight.

Recipe for the crust pastry 

( 18 pieces of puffs ) the puffs can be frozen/ bake or deep fry

Bake for 30 mins @190 Deg.C

400 gm AP flour

1 tsp sugar

3/4 tsp salt

150 gm unsalted butter

150 ml ice water + or -

Rub butter into flour mixture till it resembles bread crumbs, slowly add in ice water. Gentle form into a dough. Rest for 30 mins. Divide dough into equal portions of 38gm balls. Wrap with curry chicken potato fillings ( I prepared a day before)