Chicken and Sweet Potato Curry Puffs
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
16
- Ingredients
- 1 potato (diced)
- 1 Sweet potato (diced)
- salt
- 3 cloves garlic cloves
- 2 shallots
- 3 sprigs cilantro (leaves only)
- 2 Tbsps mild Curry powder
- 1 Tbsp sugar
- 1 tsp tomato Ketchup
- 3 Tbsps gluten-free soy sauce
- 3 Tbsps vegetable oil
- 9 ozs coarse, ground chicken
- 2 Tbsps water
- 18 ozs gluten-free puff pastry
- 1 egg (beaten)
Preparation steps
1.
Cook the diced potatoes in a pan of boiling salted water until just tender. Drain and cool thoroughly.
2.
Put the garlic, shallots and coriander and blend to a paste in a food processor. Put into a bowl and stir in the curry powder, sugar, ketchup and soy sauce.
3.
Heat the oil in a frying pan, and fry the curry paste over a low heat for 10-15 minutes, until deep golden.
4.
Add the chicken and just enough water to moisten and continue frying until the meat is cooked through.
5.
Stir in the cooked potatoes and set aside to cool completely.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
7.
Roll out the puff pastry between 2 sheets of non-stick baking paper. Cut out about 16 small rounds.
8.
Brush the edges of the pastry discs with beaten egg and fill the centres with the curry filling. Fold the discs into turnovers and crimp the edges. Brush with the remaining egg.
9.
Place on the baking tray, slightly spaced apart and bake in the oven for 10-15 minutes until golden. Rest for 5 minutes before serving.
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