Puff pastry with curry is an easy to make and highly popular appetizer or snack. The puff pastry is crisp and flaky, which helps to encapsulate the curry filling perfectly. Le Moing uses all-butter store bought puff pastry sheets to ensure the best results, but it’s just as easy to make homemade rough puff pastry (click here for a recipe).
This is also an excellent dish to bring to parties because of its simplicity and high wow factor! These can be made ahead of time and re-heated in the oven when you’re ready to serve them. Le Moing recommends draining any excess moisture from the filling before stuffing as it will prevent the puff pastry from puffing and getting too soft during re-heating in the oven.
For the filling, heat the oil in a medium saucepan until shimmering. Add the onion and cook, stirring occasionally until the onion is soft and translucent. Stir in the chicken, potato and mixed veggies until evenly coated with the curry seasonings. Add the remaining garam masala, ginger and chili powder. Cook for a further 2-3 minutes, stirring frequently.
On a clean bench top, carefully unfold 1 puff pastry sheet at a time and using a knife or pastry scraper, cut each sheet into 9 equal squares (you’ll have 18 squares in total). Lightly wet the edges of a square with water, then spoon in a tablespoon of the curry filling. Fold the corner over to meet the diagonal edge, and press and seal with a fork. Repeat with the remaining squares and arrange on a lined baking tray. بف باستري بالكيري