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Chicken Curry Turnovers

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

Puff pastry of chicken with its crispy and curry taste

 1 sachet of saf-instant yeast
 100 ml Warm milk
 300 g Flour
 2 pinches Salt
 1 tsp Sugar
 100 g Butter
 1 Egg
 1 Egg for the glaze
Filling
 200 g Chicken breast
 1 tsp Curry powder
 3 g Salt
 1 Onion
 2 Finely sliced leeks
 2 tbsp Crème fraîche, Mint, Coriande
1

Mix all the pastry ingredients together and prove for 4 to 5 hours, or make the day before.

2

In a frying pan, cook in oil the finely chopped onion, sliced leek, chopped chicken and curry powder.

3

Add the herbs and the cream and boil for one minute to thicken the sauce.

4

Roll out the pastry and cut out 16 squares.

5

Fill 8 squares with the chicken filling, cover with the other 8 squares, pinch shut along the edges and brush with the beaten egg to glaze.

6

Bake in a preheated oven at 180°C for 40 minutes