Chicken, Almond and Apricot Curry Puffs
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Ingredients
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2 potatoes, small
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3 ounces apricots, dried, diced
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2 tablespoons cooking oil
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4 teaspoons ginger, minced
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1 onion, finely chopped
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4 green onions, thinly sliced
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1 pound cooked chicken breast, coarsely chopped
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1/4 cup Mandelin Natural Whole Almonds, toasted, coarsely chopped
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4 tablespoons curry powder
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2 tablespoons soy sauce
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1 egg yolk
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2 teaspoons water
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Frozen puff pastry dough, as needed, thawed
Directions
Boil potato in the water to cover until tender and then peel and cut into 1/4 inch cubes. If using apricots, dice 1/4 inch and reserve.
Place a wok or cooking pan over high heat until hot. Add oil, swirling to coat sides. Add ginger, onion, green onions and cooked chicken; stir-fry for 2 minutes. Stir in potato/apricot, curry powder and soy sauce. Remove from heat, add almonds and let cool.
Preheat oven to 375°F. Beat egg yolk with water.
On a floured board, roll out pastry one half at a time to a thickness of about 1/8 inch; cut into 4-inch cubes. Place 1 rounded tablespoon filling on each circle. Brush edges with egg wash, fold dough to make half-moons and press edges to seal.
Place on a lightly oiled baking sheet. Brush tops with egg wash. Bake until golden brown, 25-30 minutes. Serve warm.
Recipe Note
Yields 40 puffs. Freeze extra and heat up for another time.
Almond Board of California