Gluten-Free Chicken Curry Puff
Indulge in the irresistible flavor fusion of these gluten-free chicken curry puffs—an ideal treat for those craving a savory snack that's both satisfying and allergy-friendly. Wrapped in flaky, golden gluten-free puff pastry, these hand-held delights feature a fragrant filling of tender chicken breast simmered with aromatic curry spices, creamy coconut milk, and vibrant veggies like potatoes, carrots, and peas. The addition of fresh cilantro lends a burst of herbaceous charm, while the crispy baked pastry provides the perfect contrast to the rich, flavorful interiors. Quick to prepare and baked to perfection in just under an hour, these curry puffs make an excellent appetizer, snack, or party finger food. A delicious way to bring gluten-free baking to your table!
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Recipe Information
Ingredients
- 500 grams gluten-free puff pastry
- 300 grams boneless chicken breast
- 1 medium onion
- 2 cloves garlic
- 1 inch piece ginger
- 2 tablespoons curry powder
- 100 milliliters coconut milk
- 1 medium potato
- 1 small carrot
- 50 grams frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large egg
- 2 tablespoons cilantro
Instructions
Preheat oven to 200°C (392°F).
Chop the onion, garlic, and ginger finely. Peel and dice the potato and carrot into small cubes.
In a large skillet, heat vegetable oil over medium heat. Add the onion, garlic, and ginger. Sauté until the onion is translucent.
Add the curry powder, stirring well to coat the ingredients.
Add the chicken breast, cut into small cubes, and cook until no longer pink.
Add the diced potato, carrot, and peas to the skillet. Stir to combine.
Pour in the coconut milk, salt, and black pepper. Simmer for 10 minutes until the vegetables are tender and the mixture is thick. Adjust seasoning if necessary.
Remove from heat and stir in the chopped cilantro. Allow the mixture to cool completely.
Roll out the gluten-free puff pastry on a lightly floured surface and cut into 12 equal squares.
Place approximately 1 tablespoon of the cooled chicken curry filling in the center of each pastry square.
Fold the pastry over the filling to form a triangle. Use a fork to press and seal the edges.
Beat the egg in a small bowl and brush over the tops of the curry puffs.
Place curry puffs on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes or until golden brown and puffed.
Serve warm as an appetizer or a delightful snack.
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 9341 mg | 406% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 31.5 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 262 mg | 20% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2437 mg | 52% | |
*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.
