This is Southeast Asian street food at its finest. Portable and flavorful, the curry puff packs a punch. The morning commute to my old office took me right past a curry puff vendor. Two for a dollar? Straight out the fryer? I'll take em. My coworker and friend, Lisa, always giggled when my no carb diet turned into a no carb "except curry puff" regimen. I tried to take a package of them on the plane back to America but they mysteriously never made it.
I used sweet potatoes to give these a slightly Southern flair... use the old standards if you prefer. I also baked them with different dough instead of frying in an attempt to make them a tad bit healthier.
- 1 large glug veg oil
- 1 onion, finely diced
- 3 tsp chicken curry powder (regular will also do)
- 1 tsp chili powder -1/2 tsp turmeric powder
- 1/2 cup chicken breast, chopped
- 2 sweet potatoes, par boiled and finely chopped
- 1 egg
- 1 tsp sugar, 1/2 tsp black pepper, 1/2 tsp salt
- 2 sheets puff pastry, rolled out and floured
-Preheat the oven to 400F.
-Heat oil and fry onion till glassy
-Add curry powder, chili, tumeric and continue to cook
-Add chicken, potatoes, sugar, s&p. Cook five minutes and set aside
-Use a small bowl to cut the pastry into rounds. Put a large spoonful of the mixture in the middle of the circle and fold one side over, closing the puff.
-Fold over the edges and brush with egg.
-Bake until golden brown, about 20 mins (check after 15).