Chicken & Pea Curry Puffs with Fiery Green Chutney
By OcadoLife
Published on 11 September 2021
These Malaysian-inspired puff pastry dippers are filled with a delicious curried filling – serve them hot as a side dish or enjoy cold as a picnic snack. You can tone down the heat in the homemade green chutney by adding less green chilli, if preferred. Recipe by Saliha Mahmood Ahmed.Time and servings
50 minsTotal time
50 minsCooking time
Ingredients
- 150 g of frozen peas
- 0.5 onion, finely diced
- 3 tbsp of extra virgin olive oil
- 1 tsp of black mustard seeds
- 1 tsp of medium or mild curry powder
- 125 g of cooked chicken
- 70 g of cheddar, grated
- 1 handful of flour, for dusting
- 320 g of ready-rolled puff pastry
- 1 egg, beaten
- 1 tbsp of mint leaves
- 1 green chilli
- 1 lemon, juice
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Cook the peas in a pan of boiling water for 3 mins, then drain into a sieve and run under a cold tap. Fry the onion in 1 tbsp oil on a medium heat for 3-4 mins, until translucent. Add the mustard seeds, curry powder, chicken and a splash of water. Cook for 2-3 mins, add a third of the peas and season with salt. Take off the heat and allow to cool fully before stirring in the cheese.Step 2
Lightly dust a work surface with flour. Unroll the sheet of puff pastry and cut it to form 6 evenly shaped squares. Gently roll each square with a rolling pin until it stretches to approximately 12 x 12cm. Divide the filling into 6 equal-sized portions. Place one of the portions of filling onto the centre of a pastry square and brush the edges of the pastry with cold water. Fold over one corner of the pastry to the opposite corner to form a triangle and crimp the edges with a fork. Place on a baking tray lined with baking paper and repeat to form all 6 curry puffs.Step 3
Brush each with beaten egg and prick the surface a couple of times with a fork before transferring to the oven. Bake for 25 mins, until golden-brown in colour.Step 4
For the chutney, blitz together the remaining peas, mint leaves, chilli, lemon and 2tbsp oil, adding a touch of water to form a smooth sauce. Serve alongside the warm puffs. They’re also great eaten cold as a snack or for picnics.