Saturday, July 12, 2008
Chicken Curry Puff
- puff pastry
- the 1 cup leftover chicken from previous post
- 1 small potatoes, boil and cubed
- 1/2 cup green peas
- pinch of ajwain *
- 1/4 tsp of cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp hot red chili powder
- 1 jalapenos chilies, minced
- 1/4 cup onions, diced
- 1 tbs yogurt (optional)
- few sprigs of cilantro, chopped.
- salt and pepper
- 1 egg, beaten
- Heat oil in pan, toss in onion, jalapenos, and ajwain.
- When onion is translucent, add chicken and the rest of ingredients to it (except beaten egg).
- Stir, make sure everything is mixed well. With back of wooden spoon, semi-mash the potatoes. Don't mash it so much/hard that it becomes all mushy. Just do it enough to resembles drier chunky mashed potatoes. Seasoned.
- Let it cool for a while.
- Roll out puff pastry. Work quickly so that the butter content in pastry stay cold. We managed to cut out 8 rounds and 1 very odd shape oval triangle. That's how much pastry I have in freezer, so we had to make do. There was enough filling leftover to make maybe another 4.
- Put filling in the center of round cut out. Seal the edge by gently pressing. Scrimp with forks.
- Brush with egg wash. Bake in preheated 350F oven until golden brown, about 20 minutes.
*ajwain is mostly used in Indian and Middle Eastern dishes. It happens to be in my pantry because some of Vik's favorite Guju dishes call for it. Even with that fact, it is one of those spices that I don't get to use much. So I try to use it whenever I feel it'll work well with the dish.
It almost tastes like caraway, so feel free to use caraway as substitute.