Curry puffs

Chef: Bill Granger
Prep: 20 mins
Cook: 15 mins
Curry puffs
Inspired by the venison curry puffs at Yauatcha, one of my favourite Chinese restaurants in London, these will always have a special significance as I made them when my youngest daughter Bunny was going through a particularly fussy phase of not liking anything that was put in front of her at mealtimes. She loved these little puffs, however, and is always asking me when I’m going to make them again. 

150g peeled potato, finely chopped

1½ tablespoons light-flavoured oil

1 small onion, finely chopped

1½ tablespoons finely grated ginger

2 garlic cloves, crushed with the flat of a knife

2 teaspoons medium-hot curry powder

150g chicken breast, finely chopped

80g frozen peas

small handful coriander leaves, chopped

about 5 sheets ready-rolled puff pastry, thawed (for 25 x 10cm rounds)

1 egg, lightly beaten

2 tablespoons sesame seeds

Chinese chilli sauce

Place the potato in boiling salted water for 10 minutes, then drain. Heat the oil in a large frying pan over medium heat.  Add the onion, ginger and garlic and cook for 5 minutes or until softened. Add the curry powder and cook, stirring constantly, for 20 seconds. Add the chicken and cooked potato, increase the heat to medium–high and cook, stirring, for 2–3 minutes or until the chicken is just cooked. Add the frozen peas, take off the heat and set aside to cool. When cool, stir in the coriander and season with sea salt and freshly ground black pepper to taste. Preheat the oven to 190°C/gas mark 5.

Cut 25 x 10cm rounds from the pastry sheets. Lightly brush around the edge of the pastry rounds with water and place 1 flat tablespoon of the mixture on each. Fold up to make a half-moon shape, then place on a baking paper lined baking sheet and press the edges together with a fork. Brush with egg and top with sesame seeds. Repeat with the remaining pastry. (It’s better to have only a few rounds of pastry out of the fridge at a time.)

Bake for 15–20 minutes or until crisp and golden. Serve with Chinese chilli sauce.

Recipes from ‘Bill’s Everyday Asian’ by Bill Granger, published by Quadrille ( Photos © Mikkel Vang

Makes 25

Preparation Time
20 minutes

Cooking Time
15 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Starters, Party Food, Side Dish, Snacks


Level of Difficulty

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