An exotic dish which you can serve on special occasions. Puff pastry can be freezed and used at desired times. It can be filled with any type of sweet or savory filling.

Here we’re using butter which is much healthier than margarine or lard to make curry puffs. And you need a lot of it .. 🙂 Once you prepare this dish at home you’ll be careful in eating puff pastry dishes.. This is definitely a kid’s party favourite..

I’ll rate the difficulty level of making this dish medium- high. That doesn’t mean that it is too difficult to prepare. A trick to overcome this difficulty is to be organised and chart your progress.

Preparation time : a day, since you’ll need to keep the dove inside the fridge to cool at least 7 times..

Baking time: 20 mts

No: of puffs : 10

Ingredients for pastry:

• Plain flour – 1 cup + 1/2 cup(for rolling purpose)
• Butter – 150g
• Salt – 1/4 tsp
• Water – ~ 1/4 cup

Ingredients for filling:

• Chicken – 100g
• Potato – 1
• Green peas – a handful
• Onion – 1 small (diced)
• Garlic – 1 minced
• Garlic – grated 1/2 tsp
• Curry leaves – 1 stem (cut small)

Spice mix: 

• Chilli powder/smoked paprika – 1/2 tsp
• Coriander powder – 1/2 tsp
• Turmeric powder – 1/8 tsp
• Garam masala/ all spice powder – 1/2 tsp

Method for making the pastry:

1. Cut the butter in to small cubes and keep it in a closed container in the freezer for at least an hour. You can even do this night before to save time.
2. In a large mixing bowl add 1 cup flour ,salt and butter.
3. 
4. Mix all of the above ingredients without loosing the shape of the butter.
5. 
6. Keep it in the freezer for 1/2 an hour to freeze the butter again.
7. After the butter is frozen slowly start to roll out the mix. Its ok if all the butter is not blended well at the first itself.
8. Dust the work surface lightly with flour. Put pastry on it and sprinkle a little flour on top. Roll only length and breath wise. If you roll it any other way it’ll not puff up.
9. Once it starts to soften fold both ends inwards and wrap it in a cling wrap and keep it in the fridge for hardening again.
10. You’ll have to repeat this process 6 times. On the 6 th time you can roll out and use or wrap it with cling wrap and store in a tight container and freeze it.
11. You can use this pastry for sweet and savoury dishes. 🙂

Method for making the filling:

1. Cook the chicken and potato using 1tsp of the spice mix.
2. When the chicken is cooked keep a pan to heat and add oil to it.
3. When the oil is heated add the ginger and garlic mince and saute for a minute.
4. Add in the onion and curry leaves. Saute to make it soft.
5. Add the spice mix , cooked chicken, potato, peas. Mix everything together and cook in low fire till peas are cooked.
6. Allow it to cool.

Filling the pastry:

1. Pre-heat the oven @ 200 C. While the oven is being heated you can start filling the pastry.
2. Take the pastry out of the freezer and roll it to 1 cm thick.
3. Roll only length and breadth wise.
4. Cut medium size squares and fill it with 1 table spoon of the cooled chicken filling.
5. 
6. Fold each squares forward and seal it by pressing with your fingers or with a fork.
7. Brush the pastry with egg whites and bake it for 15 – 20 mts @ 200 C.