Snacks - Puff Pastry....

Making puff pastry has never been my interest, so each time when I yearn to make some snacks with puff pastry, I will just purchase the ready made frozen ones from the supermarket.

Curry Puffs is one of my favourite snack since young.  Once a while I will make my own at home to enjoy and share with my mum, as any food suits my mum's palate and she very seldom complains. 

I have here to share, my simple curry puff snack....

Few simple ingredients:

• 1/2 chicken breast (cubed)

• 1/2 onion (cubed)
• 1 potato (peeled and cubed)

• 1 tbsp blended chilli paste (refer to my one-pot curry dish for the recipe)
• 1 1/2 tbsp curry paste (mixture of all the different ingredients) - put less if you don't prefer a strong curry flavour.

•  1 packet of frozen puff pastry purchased from supermarket (not in the picture)
•  1 egg yolk, lightly beaten (for sealing the edges of the puff pastry and glazing)
•  2 tbsp cooking oil, for frying (not in the picture)
•  enough water, for cooking
•  salt (to taste), if necessary

Few simple steps to cook the filling:

1. In a heated wok add in 2 tbsp cooking oil, fry the blended chilli paste till fragrant add in the curry paste and continue stirring till well mixed.
2. Add in onion, chicken and potato, stir till well combined.  Taste for correct seasoning and add salt if necessary.
3. Add in enough water to cover the ingredients (not too much at one time) and continue to cook till the potato are cooked through and the sauce has slightly thickens. 
4. Switch off the heat, leave the ingredients to cool down in a bowl before proceeding to the next step.

Assembling the curry puffs:

• Place a piece of the defrosted puff pastry onto a work surface.  Spoon filling onto one side of the pastry, brush the sides with the lightly beaten egg yolk, fold into half, lightly press the sides to ensure that the pastry hold together well.
• To create some simple design on the edges of the curry puff, use a fork to lightly  press on the edges.
• Brush with beaten egg yolk and place in a lightly greased baking sheet.  Repeat till all is done.
• Bake in preheated oven of 200 degree Celsius till golden.
• Serve.

With the leftover Chinese Sweet Cake or commonly known as Ti Kuih, I come up with one puff pastry with the Ti Kuih filling..... YUMMY!

Spreading the leftover curry filling over slices of baguette also makes great snacks.