We don’t make savory pastries often, but we had a craving this weekend. We tried this recipe: https://onolicioushawaii.com/curry-puffs/
Our modifications: first, instead of 3 boneless, skinless chicken thighs, we used 1 lb minced chicken. We also used 2 medium yukon potatoes and 1 medium onion. We found the seasoning (1 Tbsp S&B curry powder, 2 tsp cornstarch, 2 tsp salt, and 2 Tbsp coconut cream) sufficient but a little salty. The next time we will reduce the salt to 1 tsp or 1.5 tsp.
Second, we added 1/2 cup frozen peas to the filling. We did this for color and to dilute the salt.
Third, following the instructions we purchased only 1 box of Pepperidge Farm puff pastry (2 sheets). We gently rolled each sheet out to be approx 10×10″ and then cut each sheet into four 5×5″ squares. This used up only about 1/3 of the filling, so the next time we may use 2 (possibly 3) boxes of puff pastry for this amount of filling.
After applying egg wash to each scored turnover, we baked it in a preheated 400 degree oven for 20 mins. (Aug. 2024)
Cooking Adventures 