Chicken Curry Puff

Golden, bubbly pastry with a satisfying crunch. Inside, a savory filling of chicken and diced potatoes, seasoned with warm, aromatic curry spices.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 886
• Protein: 20 g
• Carbs: 72 g
• Fat: 57 g

Ingredients

• 300 g Wheat flour ( sifted )
• 150 g Minimum butter sweet ( cold, diced )
• 200 g Ground chicken
• 200 g Potato ( in small 5mm cubes )
• 1 piece Yellow onion ( finely chopped )
• 2 tbsp Curry powder
• 1 tsp Ginger powder
• 2 piece Garlic ( minced )
• 10 piece curry leaves
• 100 ml Mineral water ( ice cold )
• 750 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt

Instructions

1. Make the dough

   In a mixing bowl, rub the flour with cold cubed butter using your fingertips until it looks like coarse sand. Add cold water and salt, then knead quickly into a smooth ball. Rest in the fridge.

2. Cook the filling

   Sauté onion, garlic, and curry leaves in oil. Add minced chicken and diced potatoes. Sprinkle with curry powder and ginger. Simmer until potatoes are tender and the filling is dry.

3. Shaping

   Roll out the dough thinly. Cut into 10cm circles. Place a spoonful of cooled filling in the center. Fold into a half-moon and pinch the edges firmly to seal tightly.

4. Frying

   Drop the puffs into hot oil. The crust should turn golden and crispy. Once they float and are well-colored, drain them on paper towels.

Chef's tips

• The filling must be completely cold before assembly to prevent the pastry from softening.
• Do not overwork the dough to maintain its flaky texture after cooking.

Storage

Store for 2 days in the fridge. Reheat in a 180°C oven to restore crispiness.