Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!

Curry Chicken Puff  ~   咖哩鸡角

Ingredients

• 1 packet Kawan puff pastry (store bought)
• 300 gm chicken breast, diced into cubes
• 1 potato, peeled and diced into cubes
• 2 red onions, chopped
• 2 tsp curry powder (or more if you prefer it more spicy)
• 1 lemon grass, smashed
• curry leaves
• salt to taste
• 1 egg + 1 tsp water for egg wash
• 1/4 tsp chicken granules

Method for the filling

1. Marinate the chicken cubes with the curry powder and some salt.
2. In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.
3. Add in the potato and some water, chicken granules, cook till everything is cooked thoroughly.
4. Test for taste.  Let cool and set aside.  (This can also be prepared overnight).

Method for assembling the puffs

1. Press 1 piece of Kawan puff pastry snugly into the muffin pan, prick the base in several places, chill in fridge for about an hour or more.
2. Spoon filling into the pastry, cover the top with another piece of pastry, (cut into a round shape)  press it to form a round pie, seal with a fork.  Brush the surface with egg glaze.  Make some cuts on the surface to let steam escape.
3. Bake for 20 to 25 mins., or until golden brown.
4. Yield :  6 puffs.