Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  20-30 min
• Ready Time:
  30 min

Ingredients

• leftover chicken curry can be vegetable as well
• puff pastry sheets
• one beaten egg
• Greek yogurt for dipping

Directions

Just start out with any leftover curry you have  in fact here is a great recipe that will work perfect

/archives/v1/chef/recipes/spicy-tofu-and-chicken-curry/

Take the curry and with a couple of forks start shredding the chicken into the curry sauce until you have almost a nice rustic paste as you can see in my photo.

Take you puff pastry sheets and roll them out so they are about 1/3 larger not too thin and using a 3 inch ring cut out as many circles are you can. This all depends on size of the sheet and how much you roll it out.

Take the first round of puff pastry and put about teaspoon of the chicken curry in the center. Now using the beaten egg either using a brush or a paper towel get the edges painted well with the egg wash.

Now place a second round of the puff pastry on top and bring it down to the bottom round and using a fork seal it all around. When you have them all done taking a sharp knife put some small slits in the top for the steam to get out. Put into the fridge for ten min to make sure that seal bonds well (Caterina Borg Tip).

Oven to 400 degrees and now brush the tops with that egg wash to get that nice golden brown look. Cook for 20-30 min you will know when they are ready when the center is bubbling a little and they are a beautiful golden brown color.

Let rest for ten min remove from tray and I like to serve them with some Greek Yogurt for dipping.

 

Enjoy and thanks Cat for the inspiration!

 

Benny