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Chicken & Pea Curry Puffs with Fiery Green Chutney

Chicken & Pea Curry Puffs with Fiery Green Chutney

Brought to you by: OcadoLife

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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.
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  • 150g frozen peas
  • ½ onion, finely diced
  • 3 tbsp extra virgin olive oil
  • 1 tsp black mustard seeds
  • 1 tsp medium or mild curry powder
  • 125g cooked chicken
  • 70g cheddar, grated
  • 1 handful flour, for dusting
  • 320g ready-rolled puff pastry
  • 1 egg, beaten
  • 1 tbsp mint leaves
  • 1 green chilli
  • 1 lemon, juice


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.

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