A favorite of Indian cooks, these pastries are a popular teatime snack in Singapore and Malaysia. They also make a fabulous appetizer!
For the Filling:
2 to 3 tablespoons vegetable oil
1 onion, finely chopped
1 tablespoon finely chopped ginger
2 tablespoons curry powder
½ teaspoon ground turmeric
3 to 4 serrano chiles, stems removed, finely chopped
1 tomato, peeled and chopped
2 cups finely diced cooked chicken
1 large potato, boiled and finely diced
Salt to taste
For the Pastry:
Preheat oven to 425 degrees.
Allow the puff pastry to thaw to room temperature.
Heat the oil and sauté the onion until browned. Add the ginger and continue to sauté for a couple of minutes. Mix the curry powder and turmeric with enough water to make a wet paste, and add it to the onion mixture. Sauté for an additional 3 to 4 minutes. Add the chiles, tomato, chicken, and potatoes, season with salt and cook for 5 minutes. Set aside to cool.
To assemble, roll out the pastry to about 1/8" and cut into 3 ½-inch circles. Brush the edges with milk, add a tablespoon of the curry filling, fold the edges closed and crimp decoratively with a fork. Brush the pastries with the egg wash.
Bake on an ungreased cookie sheet for 12 to 15 minutes or until the curry puffs are golden brown and puffed.