Curry Puff

Ingredients

Puff pastry sheets

2 sheets, thawed

Egg

1, beaten (for egg wash)

Onion

1 medium, chopped

Potatoes

2 medium, diced

Cooked chicken

1 cup, shredded

Frozen peas

1/2 cup

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Turmeric powder

1/2 teaspoon

Curry powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Oil

1 tablespoon (for cooking)

Instructions

1. In a large pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
2. Add the diced potatoes to the pan and cook for an additional 5-7 minutes until they start to soften, stirring occasionally.
3. Sprinkle in the curry powder, turmeric powder, ground cumin, and ground coriander. Stir well to ensure the potatoes and onions are coated with spices.
4. Incorporate the frozen peas and cooked chicken into the mixture. Season with salt and black pepper to taste. Cook for another 2-3 minutes until everything is well combined and heated through.
5. Remove the pan from heat and allow the filling to cool completely.
6. Preheat your oven to 400°F (200°C).
7. On a lightly floured surface, roll out the puff pastry sheets. Use a round cutter to cut out circles, approximately 4-5 inches in diameter.
8. Place a generous spoonful of the cooled filling onto the center of each pastry circle. Carefully fold the pastry over to create a half-moon shape. Seal the edges by pressing with a fork.
9. Brush the tops of the curry puffs with the beaten egg for a golden finish.
10. Arrange the curry puffs on a baking sheet lined with parchment paper.
11. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
12. Serve the curry puffs hot, and enjoy them as a delicious appetizer or snack.