Chicken Curry Puffs

Ingredients

• 1 lb ground chicken
• 1/2 cup potatoes, diced
• 1/2 cup carrots, diced
• 1/2 cup frozen peas
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1/4 cup cilantro, chopped
• 1 package puff pastry, thawed
• 1 egg, beaten

Directions

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, cook the chicken until it is no longer pink. Add the potatoes, carrots, peas, onion, garlic, curry powder, cumin, ginger, turmeric, salt, pepper, and chili powder. Cook, stirring frequently, until vegetables are tender.
3. Stir in the cilantro and remove from heat.
4. On a lightly floured surface, roll out the puff pastry dough and cut into 3-inch circles. Place a heaping tablespoon of the chicken mixture in the center of each circle.
5. Brush the edges of the pastry with the beaten egg, fold in half, and press the edges together to seal.
6. Place the puffs on a parchment-lined baking sheet and brush with the remaining egg.
7. Bake for 25-30 minutes, or until golden brown.

Interesting Facts

• Curry puffs are believed to have originated in India and were later adapted in many Southeast Asian countries.
• Curry puffs are a popular snack in Malaysia, Indonesia, and Singapore.
• Curry puffs can be served with a dipping sauce such as sweet chili sauce or soy sauce.