Butter chicken puffs
Pies: Savoury and Sweet cookbook
Serving size: Serves 10 or more
Cuisine type: IndianCooking time: Less than 60 minutes
Course: MainFavourite flavours: Chicken
Butter chicken puffs
INGREDIENTS
20g butter
1 small (80g) brown onion,
chopped finely
250g minced chicken
1 small (70g) carrot, grated coarsely
2 tablespoons butter chicken curry paste
2 tablespoons frozen peas
3 sheets puff pastry
1 egg, beaten lightly
METHOD
1. Preheat oven to 220°C (200°C fan-forced). Line oven tray with baking paper.
2. Melt butter in a large frying pan; cook onion, stirring, until soft. Add chicken;
cook, stirring, until browned. Add carrot, curry paste and peas; cook for 5 minutes.
3. Cut four 11cm rounds from each pastry sheet. Place rounded tablespoons of mixture on one side of rounds. Fold over to form a semi-circle. Press edges together to seal; place on tray. Brush with egg; cut three slits in each puff.
4. Bake about 20 minutes or until browned. Serve with yogurt dipping sauce, if desired.
Suitable to freeze. Not suitable to microwave.
This recipe first appeared in the August 2011 issue of The Australian Women's Weekly. Photography by Dean Wilmot. Styling by Vanessa Austin.
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