Curry Puff Pastries, a scrumptious and flaky variation of the traditional Singapore Curry Puff that is wrapped in puff pastry instead.
In a blink of an eye, here we are with a week of the New Year gone already. 1 week down and 51 more weeks to go. It may seem like a long time to go but time always seem to just fly by when you're not paying attention.
I have kept myself busy by spending time with family who is visiting from Singapore, hosting parties and keeping up with our annual family traditions. And before I knew it, we were sprinting toward Christmas, Bella's birthday (which falls on December 27) and the New Year. While I took a month off from my blog, I never took a break from the kitchen. I was constantly making dinners for a household of 8 people or preparing dishes for a party.
On the topic of parties, for Bella's 9th birthday party, she wanted it to be "Harry Potter" themed. I had so much fun preparing and cooking for it. And I was so glad that my family is visiting. They helped out so much! We created letters from Hogwarts as invitations, hung battery operated candles with fishing line over my kitchen island to recreate the Great Hall, made Polyjuice Potion Slime and even made a Dementor pinata. The house was decorated with "wanted" posters of Sirius Black and Moaning Myrtle made a couple of appearances in some of our mirrors.
The refreshments had to be in theme too. I found non-alcoholic Butter Beer from my local grocery store and served it with vanilla ice cream and whipped cream. A little too sweet for my liking but I think the kids had a blast! We even printed paper wings and stuck them onto Ferraro Rocher chocolates to make them look like "Golden Snitches". But the highlight had to be the Curry Puff Pastries that we named "House Elf Curry Puff Pastries" for the party. Inspired by Harry Potter's Pumpkin Pasties, I tweaked my traditional Singapore Curry Puffs recipe and made them with store bought frozen puff pastries instead. In fact, some bakeries in Singapore make them this way too. These flaky and crispy curry puff pastries were absolutely delightful and were flying off the platter at the party. A perfect finger food for any occasion really.
Curry Puff Pastries
by Miss Crumbs A Lot
5 tbsp Cooking Oil
1 Medium Red Onion (diced finely)
3 tsp Garam Marsala Powder
4 tsp Curry Powder
1 tsp Chilli Powder
1 tsp Turmeric Powder
1 cup Chicken Breast Meat (diced 3/8")
2 large Potatoes (skinned, boiled and diced 3/8")
1 1/2 tsp Sugar
1/2 tsp Black Pepper
1 tsp Salt
3 boxes Pepperidge Farms Puff Pastry Sheets (6 sheets)
1 egg (beaten)
1. Prepare the filling first. Heat oil and stir fry onions on medium heat until golden brown.
2. Add in 3 tsp garam marsala powder, 4 tsp curry powder, 1 tsp chilli powder, 1 tsp turmeric powder and continue to stir fry gently.
3. Add in 1 cup diced chicken and stir fry until chicken is cooked. Add in potatoes, 1 1/2 tsp sugar, 1/2 tsp black pepper, 1 tsp salt and mix well. Set aside to cool.
4. Preheat oven to 400 degrees F.
5. Remove pastry sheets from the box & packages and allow them to thaw for up to 40 minutes, until it is soft and does not crack or break when unfolding. The pastry sheet should still be cold.
6. Cut each pastry sheet into 4 squares. Place 2 to 3 tbsp of curry filling in the middle of the pastry and fold it over into triangles, sealing the edges with water. Use a fork to create a crimping pattern on the edges and brush the beaten egg over the top.
7. Bake for 15 minutes or until golden brown at 400 degrees F.
Makes 24 pieces.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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