Butter chicken puffs
Sep 02, 2012 2:00pm- 1 hr cooking
- Serves 10
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Ingredients
- 20g butter
- 1 small (80g) brown onion, chopped finely
- 250g minced chicken
- 1 small (70g) carrot, grated coarsely
- 2 tablespoons butter chicken curry paste
- 2 tablespoons frozen peas
- 3 sheets puff pastry
- 1 egg, beaten lightly
Method
- 1Preheat oven to 220°C (200°C fan-forced). Line oven tray with baking paper.
- 2Melt butter in a large frying pan; cook onion, stirring, until soft. Add chicken; cook, stirring, until browned. Add carrot, curry paste and peas; cook for 5 minutes.
- 3Cut 4 x 11cm rounds from each pastry sheet. Place rounded tablespoons of mixture on one side of rounds. Fold over to form a semi-circle. Press edges together to seal; place on tray. Brush with egg; cut three slits in each puff.
- 4Bake about 20 minutes or until browned. Serve with yoghurt dipping sauce, if desired.
Notes
Suitable to freeze. Not suitable to microwave.
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