Chicken curry puffs
“Picnics: plan ahead and make special things.”
- 200g plain flour
- 75g butter
- Pinch of salt
- 1 tbsp smooth peanut butter
- 1/3 cup water
For the filling
- 1 tbsp Malaysian dry curry paste
- 1 tbsp water
- Peanut oil
- 1 onion, minced
- 175g skinless chicken breast fillets or thighs, cut into 5mm dice
- 150g potatoes, peeled and cut into 5mm dice
- Salt
- 100ml coconut milk
- 1/2 fresh green chilli, seeded and finely sliced
- 2 tbsp freshly chopped coriander leaves and stalks
- Extra coconut milk
Malaysian-style chicken and coconut curry puffs, a street stall speciality, are best deep-fried and served warm, and certainly not refrigerated. For picnics they can also be baked and wrapped, still warm, in a dry, clean cloth.
Method
For the pastry
Process flour, butter, salt and peanut butter to the consistency of breadcrumbs. Add most of the water and pulse for a few seconds to form a smooth dough (add remaining water if necessary). Wrap in plastic film and chill for several hours or even overnight.
For the filling
Mix curry paste with water. Heat 1 tbsp peanut oil in a frying pan and fry onion until limp and golden. Add curry paste mixture and stir for 1 minute. Add chicken, potato and salt to taste. Cook, stirring, for a few minutes, then add coconut milk. Reduce to a simmer, then cover and cook for 5 mins or until potato is tender. Add chilli and coriander, increase heat and stir until all liquid has evaporated. Taste for salt and cool completely
To assemble puffs
Roll out dough on a floured surface and cut 10cm rounds. Brush edges of each round with coconut milk or water to help seal. Put a heaped soup spoon of filling in the centre of each round. Bring up edges and pinch to form a pastie shape. Chill for 30 mins.
Heat oil to 175C and deep-fry puffs for about 5 mins, turning to brown all sides. Drain very well on kitchen paper.
Makes 12.
