Cur­ried Co­conut Chicken Puffs

MAKES 9 CUR­RIED CHICKEN PUFFS

Western Living - - FOOD & WINE -

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.

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