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Chicken curry puff pastry parcels recipe

Chicken curry puff pastry parcels recipe

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  • Meat and poultry
  • Poultry
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  • Quick chicken

This is great for using leftover chicken, or even leftover roast turkey after Christmas.


London, England, UK

63 people made this

IngredientsServes: 8

  • 150g finely chopped cooked chicken or turkey
  • 1 medium apple, peeled and finely chopped
  • 4 tablespoons mayonnaise
  • 4 tablespoons creme fraiche
  • 25g chopped almonds
  • 1 spring onion, minced
  • handful chopped fresh coriander
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch dried red chilli flakes
  • 1/2 packet shop bought puff pastry
  • 1 egg, beaten

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat the oven to 220 C / Gas mark 7. Line a baking tray with baking parchment.
  2. In a medium bowl, combine the chicken, apple, mayo, creme fraiche, almonds, onion, coriander, curry powder, salt, pepper and chilli flakes. Mix well.
  3. Roll out pastry and cut into 13cm circles. Spoon about 4 spoonfuls of filling in the centre of each circle. Moisten edges of pastry with water, then fold over and seal edges with a fork. Place on the prepared baking tray. Cut small slits in the tops of each parcel. Brush with beaten egg. Bake in the preheated oven for 15 to 20 minutes or until golden brown.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

Used different ingredients.i added a heaped tea spoon of curry paste just to give them a bit more of a kick-30 Jun 2010

These sound lovely. And everything on the list i practically have in my store cupboard. All i will need is the chicken, well for that i will get some rotiserie chicken from my local supermarket. Thanks for sharing this with me i will definetly be making them and i will be back to comment on how they went, although i feel already they will be a success.x-05 Jul 2010

These were excellent. Thank you very much.I will deffo make them again.-30 Mar 2011


Curry Puff

Curry Puff&ndasha snack filled with curried potatoes commonly found in Malaysian and Singapore&ndashhas been a hit in my circle of food blogosphere recently.

Simcooks kicked off the craze for curry puff and did a &ldquosuper-size-me&rdquo version Budding Cook quickly followed with her rendition.

Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself silly with three big, crunchy, and golden ones while Tigerfish secretly made her cute minis&hellip

Inspired by all the foodies above, I made some, too. Although not perfectly executed (almost half of my curry puffs exploded due to mishandling of Pepperidge Farm puff pastry), I was quite pleased with the result.

As a Malaysian food ambassador-wannabe, I feel obliged to tell you that the authentic recipe does not call for frozen puff pastry (which is probably very hard to find in the region) and baking! The traditional method has dough kneading power as a pre-requisite.

The crispy skin as seen on Keropok Man&rsquos picture is the end result of serious kneading of flour with margarine and water, a resting time for the dough, and deep-frying to golden goodness.

So, instead of providing you with my &ldquocheated&rdquo recipe, I will give you the recipe adapted from &ldquoAuthentic Recipes from Malaysia.&rdquo

If you have time and would love to make curry puff from scratch, by any means, please do so. But if you want to take a shortcut in the kitchen once in a while, it&rsquos perfectly fine, too.

For the latter, the filling recipe stays the same, but I must warn you that following the instructions of the frozen puff pastry is very important so your curry puffs don&rsquot explode like mine!

Melting Wok, Habeas Brulee, and Wandering Chopsticks, what are you waiting for? Now it&rsquos your turn to curry puff away.


Chicken and Bacon Puff Pastry Parcels Recipe

You can’t go past this cheap and easy recipe for chicken and bacon puff pastry parcels for a tasty meal everyone will love. Just mix one of Chicken Tonight’s most popular simmer sauces through some sauteed chicken and bacon and you have a quick, tasty pie base for your puff pastry filling.

Next time try butter chicken flavoured puff pastry parcels with two cups of frozen mixed vegetables! Or perhaps curried chicken parcels with pumpkin and broccoli? There are many possibilities with this versatile family favourite.

Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Difficulty: EASY

  • 2 chicken breast fillets, diced in 2cm cubes
  • 4 rashers of bacon, chopped
  • 1 jar of Chicken Tonight Country French Chicken flavour
  • 150g baby spinach
  • 2 shallots, finely chopped
  • 4 sheets of puff pastry, thawed
  • I egg, lightly beaten
  • Sesame seeds
  1. Preheat oven to 180°C
  2. Sauté chicken and bacon in a frying pan until cooked through and golden
  3. Stir through Chicken Tonight simmer sauce and simmer uncovered for 10 minutes or until the sauce reduces slightly. Stir through baby spinach and shallots and set aside to cool for 10 minutes.
  4. Place one quarter of the chicken mixture in the centre of each puff pastry square and fold the corners into the centre like an envelope. No need to brush the edges to seal, just press gently until secure. Place all four parcels on two baking paper lined trays.
  5. Brush the top with the egg wash and sprinkle with sesame seeds
  6. Bake in the oven for 30 minutes or until golden, switching the trays around halfway through.

Notes:
Use any flavour of simmer sauce that you prefer – Butter Chicken, Honey Mustard, Creamy Mushroom, Spanish Chicken, Curry, or Cacciatore, and add whatever vegetables you have on hand. Two cups of frozen mixed vegetables would be great mixed in as well.


Method

To make the filling: Mix together the breadcrumbs, basil, parsley, lemon rind, garlic, Parmesan, olives, sun-dried tomato, seasoning and the melted butter.

Trim the edges of the puff pastry and cut it into 4. Cut each piece in 2, so one piece is slightly larger than the other. Place the chicken breast on the smaller half and spoon a quarter of the filling on top. Brush around the edge of the pastry with water.

Fold the larger piece of pastry in half and cut snips into it. Open out and then place it over the

chicken breast and filling. Press the edges together well to seal them. Cut into the pastry around the edge to create a pattern. Repeat to make 3 more parcels.

Place the parcels on the lined baking tray and open-freeze them. When frozen solid, wrap well in cling film, seal and freeze for up to 1 month.

To serve: Place the parcels on a baking tray, lined with baking parchment. Loosen the cling film and leave them to defrost overnight.

Set the oven to Gas Mark 6 or 200°C.

Brush the parcels with the egg glaze and sprinkle the Parmesan over. Bake in the centre of the oven for 25-35 minutes, or until the pastry has risen and is an even, golden colour. Serve with boiled baby potatoes and salad.


The story

During spring break 2015 we visited my sister, Arti, in Singapore. We had so much fun exploring and eating Singapore’s delicious cuisine, especially seafood. We were also spoiled by Arti’s stellar cooking. She had won the Singapore Master Chef challenge with her famous biryani just a couple of months before and my boys were very proud of her. During our eight-day stay not only did we get to try her savory biryani but she also prepared so many more eclectic dishes. In addition to all that fancy food, we also snacked on many varieties of curry puffs while we were on the go.

Right after we came back, I wanted to try making them at home. I was surprised to see how easy they were to make and the outcome was simply awesome. Hot, crispy, and flaky puffs with spicy curried chicken inside.. yummy!


My Tips for Success

  1. The secret to maintaining the crispiness of the puffs is to remove moisture from the filling. This is because the filling will produce steam once cooked which will soften the pastry.
  2. Cut a small slit/hole (roughly 1 cm long) at the top of the pastry for the steam to escape. This will help maintain the crispiness of the curry puff.
  3. My recommendation for this recipe is to use high quality Angus beef mince. The taste is phenomenal, but it is much more expensive to buy. Whatever mince you can afford, the curry puffs will still taste fantastic.
  4. I find the best curry powder for this recipe is Baba’s Meat Curry Powder which is available at Asian groceries and sometimes at mainstream grocers. To be honest, the generic brands will be perfectly fine. The puffs in these pictures were made using a cheap commercial curry powder and still tasted fantastic.
  5. I honestly believe that a delicious curry puff does NOT have peas! However, this is obviously my personal preference. Some good additions that I have not included in the recipe is corn kernels and chopped up coriander (cilantro).

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Curry puffs

"Learning how to crimp a curry puff perfectly is one of my earliest food memories. From the age of six, I used to practise obsessively on Play-Doh. If you can't manage the crimping, the job is easily done by using the tips of a fork to press down on the seams. As long as they're adequately sealed, they will go down the same way. For those longing for a sauce, there is no need – these moreish little parcels are a crowd-pleaser, full of flavour and traditionally eaten as is." Poh Ling Yeow, Poh & Co.

Preparation

Cooking

Skill level

Ingredients

  • 2 tbsp vegetable oil
  • ½ large brown onion, peeled, diced into 5 mm cubes
  • 2-3 tbsp meat curry powder
  • 250 g chicken breast or chuck steak, diced into 5 mm cubes (use mince if you're lazy)
  • 100 g sweet potato, peeled, diced into 5 mm cubes
  • 1 medium potato, peeled, diced into 5 mm cubes
  • ½ tsp sugar, or to taste
  • 1 tsp salt, or to taste

Shortcrust pastry (see Note)

  • 3 ⅓ cups (500 g) plain flour
  • 1 tsp salt
  • 250 g unsalted butter, room temperature
  • 120 ml chilled water and more if required

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 30 minutes

To make the filling, heat the oil in a medium sized non-stick frypan over medium heat. Sauté the onions for about 2 minutes or until soft and golden. Add the meat curry powder and cook for about 10 seconds or until toasted and very fragrant. Add the chicken and stir-fry until cooked. Add the remaining ingredients and stir-fry for about 5 minutes or until the potatoes are tender.

Taste and season further. Spread mixture out on a plate to cool, cover with cling wrap and refrigerate.

Meanwhile, to make the shortcrust pastry, combine the flour, salt and butter in a large mixing bowl. Break off chunks of butter and, with your hands rub the butter into the flour vigorously until you achieve a sandy consistency. Gradually add tablespoons of water at a time and, rather than kneading, use a gathering, squeezing action to bind the mixture into a firm dough. Roughly shape into 3 discs, cover with cling wrap and rest in the fridge for 30 minutes.

To stuff curry puffs, dust a clean benchtop with a little flour and roll pastry until 3 mm thick. Cut 20 circles with a pastry cutter - cut all your pastry out at once then lay the cut pieces on baking paper, cover with cling wrap and place in fridge. Working with only a few pieces out of the fridge at a time, fill each circle with a teaspoonful of mixture. Fold in half then squeeze the edges together and crimp or using the tips of a fork, gently press on the seams (resting on benchtop) to seal the edges. Place the curry puffs on a tray in the fridge until ready to cook.

To fry, heat the oil over medium-high heat in a large saucepan or wok. To test if the oil is ready, drop in a very small portion of pastry. If it turns golden in 15-20 seconds, you are good to go. Fry 4 curry puffs at a time until the pastry is a beautiful deep golden, then drain in a colander lined with paper towel. Another option is to brush the curry puffs with an egg wash (1 egg whisked with 1 tbsp of milk) and bake at 180 º C or 170ºC fan-forced for about 25-30 minutes until deep golden. Serve hot or at room temperature.

• Don't waste pastry scraps! Leave at room temperature and knead scraps into a ball, then flatten into a disc, cover in cling wrap and freeze for a rainy day. Don't try to use the scraps right away (the gluten needs to relax overnight) or you will have a hard time rolling it out and it will shrink dramatically when cooked. If you are saving store-bought pastry, trim the dry edges off before kneading into a ball. Make sure you weigh and date the dough before freezing.

• If using store-bought pastry, you’ll need 1 kg.

Photograph by Randy Larcombe Photography.

Reproduced with permission from the book Same Same But Different by Poh Ling Yeow, published by ABC Books/HarperCollins Publishers Australia, 2014.


Method

1. Heat the oil in a large frying pan and fry the onion, potato and sweet potato for a minute or so until the ingredients start to soften. Add ¾ cup of water and continue to cook for about 10 minutes until the water evaporates and the potatoes are soft. Add the peas, salt and curry powder and cook for 2-3 minutes more. Remove from the heat and allow to cool. Adjust for seasoning.

2. For the coriander raita, combine the ingredients together and keep in the refrigerator until needed.

3. Heat your oven to 190°C. Cut the pastry into quarters and place a large spoon of the filling in the centre of each.

4. Brush the pastry with egg and fold into rectangular parcels, pushing the filling into the corners and crimping the edges with a fork. Brush the top of each pastry with more beaten egg and place on a lined baking tray. Repeat for all the remaining filling.

5. Bake for 20-25 minutes, until golden brown. Allow to cool slightly and serve with a little of the coriander raita.

Serving suggestion: Serve alongside Adam's lamb and quinoa biryani for a family feast.


Other users also liked.

These were delicious, i didn't have the Sri Lankan.

These were delicious, i didn't have the Sri Lankan spice so i used the Biryani instead. Everyone loved them

Made this today and it was a

Made this today and it was a winner , thankyou for the recipe

(No subject)

Beautiful curry made with

beautiful curry made with yiah. next time i would use less water in step 1 as it boiled over and use less liquid (to runny)

Yum. Halved the liquid and

Yum. Halved the liquid and soup amount and used roast chicken. Definitely my favourite way to use leftover chicken

Sorry just ready previous

Sorry just ready previous comments. Answered my own question.

Would this working using can

Would this working using can soup instead of packet and cream?

Thank you. These are

Thank you. These are fantastic Hubby loved them. Will be making them regularly. I'll add a bit of veg next time I think

Thank you soooo much for a

Thank you soooo much for a really yummy recipe! I saw your link to this recipe on facebook! I recently purchased YIAH products, so was very excited to be able to add my Sri Lankan coconut spice blend to this recipe. My hubby gave it 5 stars, and I too thought it was delicious. My 2 year old loved it, but my fussy 5 year old just ate the pastry without even trying the chicken mix. Crazy. I'm hoping he grows out of this super fussy phase soon.

I am not a fan of mushrooms, so I substituted the Cream of Mushroom soup for Cream of Chicken soup instead. Aside from that, I followed your reicpe to the tee, and served with steamed veggies. I didn't have a lot of time to wait for the cooked chicken mix to cool in the fridge (about 15mins) but it worked fine. In case anyone is interested, I have a TM31 and this recipe is certainly fine for this machine in terms of volume. Thanks so much Kym! I am very excited to add your facebook page to my 'likes', for more awesome cooking inspiration.

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