Puff pastry with curry is a crowd-pleaser. The light and flaky puff pastry is filled with a mouth watering chicken curry, and is the perfect addition to a buffet or family dinner table. You can also serve this dish with rice or lettuce cups for an easy and delicious meal.
Preheat the oven to 400 degree F. Line 2 baking sheets with parchment paper.
If making the pastry from scratch, prepare the dough by whisking the flour and sugar together in a medium bowl. Add the butter and mix well. Gradually add the cold water, stirring to form a soft, sticky dough. Knead the dough to smoothen it. Wrap in plastic wrap and set aside until required.
Alternatively, use store bought puff pastry. Remove the puff pastry from the freezer and let it defrost at room temperature for about 35 to 40 minutes. On a lightly floured kitchen surface, unfold each sheet of the pastry and with a rolling pin, roll it out into a square (about 12-inch). Cut the square into 9 equal pieces.
In a pan, heat the oil. Add the chopped onions and cook until they are soft and translucent. Add the ground chicken and cook until it is no longer pink. Stir in the potatoes, tomato puree, coconut milk, and water and simmer until the potatoes are fork tender and the mixture thickens. Remove from heat and season with salt.
Place a generous tablespoon of the filling into the center of each pastry piece. Lightly wet the edges of each pastry with water. Fold one corner over the other to form a triangle, and seal tightly by pressing with a fork. Brush the tops of each curry puff with egg wash. Sprinkle with sesame seeds if desired. Bake in the preheated oven for 20 to 25 minutes until golden brown. Cool on a wire rack. بف باستري بالكيري