Curry Puff

It has been about 4 months? since I first attempted making my own puff pastry, I still don't have the courage to try again so frozen puff pastry sheets will have to do for the time being. In fact, they aren't that bad at all, convenient, easy to handle and taste reasonable. The only drawback is they do get quite pricey. 

I did a post on Curry Pok sometime back, the deep fried version. Curry Puff, as its name suggest, is made with a puff pastry skin; there are minimum fuss and very easy to put together. So as expected, this will be a short post. =)

Curry Puff (makes about 16)
(Please credit if you've enjoyed it. Thank you!)

Curry Chicken Filling 

640g     Puff Pastry (if pre-rolled, it's about 4 sheets)

Egg Wash

Preheat oven to 200ºC

1. Prepare the curry chicken filling and let cool completely.

2. Defrost frozen puff pastry according to manufacturer's instructions. Roll them into a thickness of approximately 0.3-0.5cm and cut into rough 12x12cm squares. If pre-rolled, quarter each sheet.

3. Put a heaped tablespoonful of filling onto each square, half the square into a triangle and pinch the edges together. Crimp the edges with the back of a fork and egg wash the top. If not using immediately, you may refrigerate them for later use although I've never had the chance to keep them in the fridge for more than 1 day.

4. Bake the puffs for 20-25mins. Serve immediately.

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.