Butter chicken puffs

  • 1 hr cooking
  • Serves 10
  • Print


  • 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


  • 1
    Preheat oven to 220&degC (200&degC fan-forced). Line oven tray with baking paper.
  • 2
    Melt 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.
  • 3
    Cut 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.
  • 4
    Bake about 20 minutes or until browned. Serve with yoghurt dipping sauce, if desired.


Suitable to freeze. Not suitable to microwave.