Curried Coconut Chicken Puffs
MAKES 9 CURRIED CHICKEN PUFFS
Puff pastry can be easily filled with all kinds of sweet or savoury ingredients, then baked until golden to serve at a tea party—most pastries are just as delicious cold or at room temperature as they are served warm. On a lightly floured surface, roll puff pastry out into a 12-inch square; place on a baking sheet and refrigerate while you make the filling. Preheat oven to 400°F. In a heavy skillet set over medium-high heat, sauté the onion in a drizzle of oil for 3–4 minutes or until soft. Add ginger and curry paste and cook for another minute or two. Add chicken, cilantro, coconut milk and chutney and bring to a simmer. Cook, stirring often and seasoning with salt, until mixture has thickened. Set aside to cool. Cut pastry into 3 strips in both directions. Press each square into a muffin cup and fill with a spoonful of chicken mixture. Fold each corner down so that they meet in the middle, covering the filling. (There’s no need to seal them completely.) Bake for 25–30 minutes until puffed and golden. Let cool for about 10 minutes, then run a thin knife around the edges to loosen and pop them out. Serve warm, or cool on a wire rack before serving.