Nut-Free Chicken Curry Puff
Satisfy your craving for savory snacks with these Nut-Free Chicken Curry Puffs, a flaky and aromatic hand-held delight that's perfect for all occasions. Made with tender chicken breast, creamy potatoes, and a fragrant blend of curry powder, garlic, and ginger, these golden pastries deliver an explosion of flavor in every bite—without the worry of nuts! Encased in buttery puff pastry and brushed with a glossy egg wash, the puffs turn irresistibly crisp in the oven. Quick to prepare with simple ingredients, this nut-free rendition of the classic chicken curry puff caters to all palates and is ideal as an appetizer, party treat, or lunchbox staple. Enjoy them warm for the ultimate flaky indulgence! Keywords: nut-free chicken curry puff, easy appetizer recipe, golden pastry snack, savory puff pastry ideas, curry-spiced snacks.
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Recipe Information
Ingredients
- 250 grams chicken breast
- 2 sheets frozen puff pastry sheets
- 1 medium potato
- 1 medium onion
- 2 pieces garlic cloves
- 1 inch piece ginger
- 2 tablespoons curry powder
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 1 tablespoon milk
Instructions
Preheat your oven to 200°C (390°F).
Peel the potato and cut it into small cubes. Boil the cubes in water for about 10 minutes or until tender. Drain and set aside.
Dice the chicken breast into small cubes. Mince the onion, garlic, and ginger.
Heat vegetable oil in a pan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
Add the diced chicken to the pan and cook until it turns white, about 5 minutes.
Stir in the curry powder, salt, and black pepper. Cook for another 2 minutes until fragrant.
Add the boiled potato cubes to the chicken mixture and combine well. Remove from heat and let the mixture cool slightly.
Unroll the puff pastry sheets and cut each sheet into 4 equal squares.
Place a generous tablespoon of the chicken filling in the center of each square.
Fold each square over into a triangle and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Beat the egg with the milk to create an egg wash. Brush the top of each puff with the egg wash.
Place the curry puffs on a baking sheet lined with parchment paper.
Bake the puffs in the preheated oven for 20 minutes or until golden brown and flaky.
Remove from the oven and let them cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 8072 mg | 351% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.7 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 145 mg | 11% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1797 mg | 38% | |
*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.
