Dairy-Free Chicken Curry Puff
Elevate your snack game with these tantalizing Dairy-Free Chicken Curry Puffs, a golden, flaky treat packed with rich, aromatic flavors. Tender chunks of chicken breast are simmered in coconut milk with a medley of carrots, peas, and warm, fragrant spices like curry powder, cumin, and coriander to create a dairy-free filling that's both creamy and bold. Nestled within crisp puff pastry and baked to perfection, these hand-held delights are ideal for entertaining, meal prepping, or simply satisfying your curry cravings. Ready in just an hour, this oven-baked recipe is egg-free optional and perfect for anyone seeking a dairy-free, flavor-packed appetizer or snack. Try these irresistibly savory puffs today—your taste buds will thank you!
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Recipe Information
Ingredients
- 300 grams Boneless chicken breast
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, peeled and diced
- 100 grams Green peas
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 milliliters Coconut milk
- 100 milliliters Water
- 2 sheets Dairy-free puff pastry sheets
- 1 large Egg, beaten (optional for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Dice the chicken breast into small bite-sized pieces.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced carrot, and chicken pieces to the pan. Cook until the chicken is browned and cooked through, around 6 to 8 minutes.
Stir in the green peas, curry powder, cumin, coriander, salt, and black pepper. Cook for another 2 minutes until the spices are fragrant.
Pour in the coconut milk and water. Stir well and let the mixture simmer, uncovered, for about 10 minutes until it thickens. Stir occasionally to prevent sticking.
Remove the curry mixture from the heat and let it cool slightly.
Roll out the dairy-free puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares.
Place about 2 tablespoons of the cooled curry filling onto the center of each pastry square.
Fold the pastry over the filling to form triangles. Seal the edges by pressing them together with a fork.
Place the puffs on a baking sheet lined with parchment paper. Brush the tops with the beaten egg if using for a golden finish.
Bake in the preheated oven for 15 to 20 minutes, or until the pastry is golden brown and puffed.
Allow to cool slightly before serving. Enjoy your dairy-free chicken curry puffs warm!
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 7887 mg | 343% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 29.9 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 219 mg | 17% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
