Chicken Curry Puffs

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Back to my kitchen in the humid hot weather, preparing these curry puffs for everyone today.  

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Baked curry puffs, the non-spicy version

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Making these baked curry puffs is very easy. Healthy and non-spicy for the kids. 

Recipe (pastry adapted from the FB page, Healthy Food for Children) 

Filings 

chicken breast cut into small pieces, marinated with 1 ts turmeric powder and 2 ts oyster sauce. Stir fry onions in olive oil, until aromatic (brownish), add in chicken breast, carrots, potatoes. Add water  and continue to cook until potato and carrot turns  soft. Add 1/2 ts sugar and stir through. Dish out, drain the gravy and set aside to cool down. 

1 hard boiled egg (cut into quarter)

Pastry 

250g plain flour
140g unsalted butter

1 egg yolk for glazing
cold water 20ml
Combine flour and butter (cut in cubes) in a mixer bowl. Mix until texture turns crumbly. Add cold water bit by bit and mix together. The dough is ready when it is sticky. Wrap the dough in cling wrap and refrigerate for 20mins. Roll out dough and do letter fold x3 times. Roll the dough to the preferred thickness. Place filling in centre and fold, pleat the edge. Glaze and bake at 180C for 20-25mins.