Description
These oven-baked beauties are great as appetizers or a snack. They’re spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here’s a modern version. You can wrap them in different ways – as rolls, sealed pockets or semi-open bundles.
Ingredients
- 1 tablespoon vegetable oil
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 2 teaspoons curry powder
- ½ cup coconut milk, or more as needed
- 2 red onions, chopped
- 1 stalk lemon grass, thinly sliced
- 1 red chile pepper, roughly chopped
- 1 large russet potato, diced
- ¾ pound skinless, boneless chicken breast, cut in bite-sized pieces
- 1 teaspoon salt
- 1 (17.25 ounce) package frozen puff pastry, thawed
Instructions
- Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander
- turmeric
- cumin
- and curry powder. Cook a few seconds until fragrant. Pour in coconut milk
- onions
- lemon grass
- and red pepper; cook until the vegetables are tender
- about 7 minutes. Stir in potato and continue cooking for 12 minutes
- adding more coconut milk if the mixture becomes too dry. Stir in the chicken
- then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid
- then spread mixture on a plate to cool.
- Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top
- forming a small pouch. Place each pastry on the baking sheet
- about 1 inch apart.
- Bake in the preheated oven until golden brown
- 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 45 mins
Servings: 9