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Chicken curry puffs

Makes 30 balls/puffs


  • 780g flaky puff pastry sheets
  • Oil for deep frying, or bake in oven at 180 for 20 minutes
  • 1 cup chicken mince
  • 1 cup potatoes (chopped)
  • 1 cup chopped kumara
  • 1 cup chopped carrot
  • 1/2 onion, chopped
  • 1 tbsp mild curry powder
  • 1 tsp ground pepper
  • 2 tbsp light soy sauce
  • 1 tbsp seasoning sauce
  • 3 tbsp sugar
  • 2 tbsp oil

Filling: Heat oil in a frying pan over a high heat and stir fry onion for 2 minutes. Add the chicken and stir fry for 5 minutesAdd potatoes, kumara, curry powder, soy sauce, seasoning sauce, pepper and sugar, stir fry for 10 minutes or until cooked, and set aside to cool

Cut the pastry and place 1 tbsp of filling in the centre, then fold over point to meet the one opposite, press together and roll the edges to form a crescent shaped parcel

Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds, and then cook the puffs ­ a few at a time for 2 minutes, or until puffed and golden. Drain on absorbent kitchen towel and serve.

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