Chicken Leek Curry Puffs

Chicken Leek Curry Puffs

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by Betty Lee

WCNC.com

Posted on September 13, 2013 at 1:16 PM

www.bettyscookingnow@gmail.com

Chicken Leek Curry Puffs – Makes approx. 6o -64 puffs
 

1 large or 3 small    russet potatoes, scrubbed clean 
1½ tablespoons    peanut or grape seed oil, or other high smoke point oil   
1½ cups         finely minced leek, cleaned, white and light green parts
2 tablespoons    curry powder
3/4 teaspoon     ground cinnamon
1 cup             finely chopped carrots (about 2-3 medium carrots, peeled)
1 pound         ground chicken
2 tablespoons    good quality oyster sauce such as Lee Kum Kee Premium
1 teaspoon         sugar
1½ tablespoons    dry vermouth, sherry or rice wine
1 cup loosely         packed chopped fresh cilantro
1 teaspoon        kosher salt (1/2 tsp if using table salt)
1/2 teaspoon        freshly ground pepper
2 packages         ready-made frozen puff pastry sheets, such as Pepperidge Farm
Flour             for dusting work surface
2 large            eggs, beaten, to seal puffs and for brushing tops of puffs
1/4 cup         sesame seeds – white, black or mixed (optional)
Prick potatoes 2 or 3 times with fork.  Wrap with damp paper towels and microwave on high for 6-8 minutes or till softened.  When cool enough to handle, remove and discard skin.  Roughly mash potatoes, breaking up any large chunks.   Should be about 1 cup.  Set aside.

Heat wok or sauté pan.  Add oil.  When hot, add leeks and stir fry till fragrant.  Add curry powder and cinnamon, stir till fragrance released.  Add carrots, chicken, oyster sauce and sugar.  Stir till chicken has lightly browned and lost all pinkness.  Stir in vermouth.  Add potatoes and cilantro. Taste and add salt and pepper to taste.  Combine well.  Set aside to cool completely.   

Defrost puff pastry as instructed on package.  Take one sheet of puff pastry and return remaining sheet to refrigerator.  Working on a lightly flour dusted surface, cut each sheet into 16 squares (cut sheet in half vertically then each half in half again vertically into 4 strips.  Then cut strips across in half and each half in half again into 16 squares.
Preheat oven to 375⁰F.   Place a heaping teaspoon of cooled filling in center of each little square.  Brush a little beaten egg along all edges of each square and fold in halves to form triangles.  Press edges with tip of fork.   Brush tops of each triangle with remaining beaten egg.  With tip of a sharp knife make 3 little decorative cuts on top of each triangle to release steam while baking.  Sprinkle with sesame seeds, if using.  Arrange triangles on parchment or foil lined baking sheets (if using foil, spray or brush foil lightly with oil).  Bake in preheated oven for about 15 - 18 minutes till puffed and dark golden browned.  Serve hot or at room temp.  (If making ahead of time, bake till light golden brown about 13-15 minutes.  When ready to serve, reheat at 375⁰F for 8-10 minutes)
 

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