Ingredients
- 150 g Chicken breast (cut into small bits or minced)
- 150 g Potato (diced and par-cook in microwave)
- 1 Onion (chopped)
- 2 tbsp Oil
- 1/4 tsp Salt
- 1/4 tsp Ground pepper
- 1 tbsp Sugar
- 2 tbsp Maggi seasoning sauce (or light soy sauce)
- 1 1/2 tsp Curry powder
- 1/4 tsp Turmeric
- 1 pack of Puff pastry sheet (ready rolled - 375g)
Recipe Description
This is a great Thai starter inspired by Indian cuisine, similar to samosa I suppose. It has a mild curry taste with a hint of sweetness. The actual filling is so easy to make with only few ingredients and I also use shop-bought already rolled puff pastry here for convenience.
Recipe Directions
- Heat oil in the pan, add the chicken and stir for a minute then season with salt and pepper.
- Add the curry powder, stir for another minute then add the chopped onion and turmeric and carry on stirring.
- Now add the par-cooked potatoes, sugar and seasoning sauce.
- Carry on cooking until the potatoes are cooked. The mixture should be dry. Set aside and leave to cool down.
- Roll out the pastry sheet, use a 10 cm round cutter and cut out the pastry (I use a mug). You should get about 8/9 out of one sheet.
- Now fill the pastry with the chicken filling, fold over and pinch/crimp with your fingers. Try not to over fill it (1 1/2 tbsp should be enough) and make sure the pastry is sealed properly.
- Place on a baking tray and brush with egg yolk before baking them for 15-18 minutes in an oven pre-heated to 180 degrees.
