Isaac’s Baked Malaysian-Style Curry Puff Recipe

Appetizer

Sep 15

On a recent trip, my daughter and her family took a trip to Asia. They sampled Malaysian-Style Curry Puffs. While visiting our home their youngest son Isaac thru the gaunlet down. “Let’s try to make them!” Here is what we came up with. I think you will like it. ENJOY

Servings: 18 puffs

Ingredients

1 tablespoon vegetable or avocado oil
1 medium white or yellow onion, finely chopped
3 garlic cloves, minced (fresh or jared)
1-inch piece ginger, peeled and grated or 2 teaspoons dried ginger
2 tablespoons curry powder
1 pound ground chicken or chicken thighs or breasts chopped finely- Food processor would also work
1 medium potato, peeled and finely diced
½ cup tomato puree
11/2 cup coconut milk (not cream)
2 tablespoon brown sugar
1 teaspoon kosher salt
Juice of 1 lime
2 sheets (1 package) frozen puff pastry, thawed in the refrigerator over night or on the counter
The egg wash
1 egg
1 tablespoon milk

Directions

In a large skillet, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally, until beginning to brown, color is good!
Add the garlic, ginger, and curry powder and cook until fragrant, about 1 minute.
Add the ground chicken and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Stir in the potatoes, tomato puree, coconut milk, brown sugar, and salt. Cover and let the mixture simmer until the potatoes are fork-tender and the mixture has thickened, about 10 minutes.
Stir in the lime juice, season with more salt to taste, and transfer the filling to a bowl to let it cool . (If making ahead of time, refrigerate for up to 3 days.)
Preheat oven to 375 F and line 2 baking sheets with parchment paper.
Unfold the thawed puff pastry on a lightly floured work surface. Using a rolling pin, roll out both sheets of puff pastry into 12-inch squares. Use the tip of a knife or pizza cutter to cut each square into 9 equal pieces, creating 18 squares.
Beat the egg with the milk, and brush the edges of each pastry square with egg wash.
Spoon 2-3 tablespoons of the chicken filling into the center of each pastry square. lightly brush the egg wash on all 4 sides.
Pick up and fold one corner of a pastry over the filling to make a triangle, and use a fork to crimp the edges sealed. Repeat with the remaining pastries.
Arrange the curry puffs evenly on the prepared baking sheet, leaving space between each. Brush the tops and edges with the prepared egg wash, and sprinkle with salt (optional).
Bake for 30 minutes or until the curry puffs are golden brown and puffy. The puffs will be very hot when done — let rest for at least 10 minutes before eating.