#BakingThroughIsolation #Episode13
Chicken Curry Pocket Recipe
Makes 18 (small) or 9 (large)
Ingredients:
1 lb. ground chicken
3 Tbsp vegetable oil
1/2 brown onion, finely chopped
2 Tbsp red curry paste
2 Tbsp Asian curry powder
1/2 tsp salt
1 Tbsp soy sauce
1/2 tsp sesame oil
2 Tbsp sugar
1/4 tsp black pepper
1 Tbsp rice wine or sherry
1/4 cup chopped cilantro
3 green onions, green parts only, thinly sliced
1-1 lb package puff pastry, thawed
1 egg mixed with 1 tsp of water
2 Tbsp sesame seeds
Instructions:
- Heat 3 Tbsp of oil in a large wok on medium-high heat. Add the chopped onions, and cook for a few minutes until the onions are slightly softened. Add the curry paste, curry powder, and salt and cook for another few minutes until the onions are soft. Increase the heat to high then add the ground chicken, and mix in with the onions until thoroughly incorporated.
- While the chicken is still cooking, add the soy, sesame oil, sugar, and black pepper and stir those ingredients in. When the chicken has fully cooked and is no longer pink, add the rice wine and let it cook out. Turn off the heat and place the chicken filling mixture on a large plate to cool.
- When the filling has cooled to room temperature, mix in the chopped cilantro and sliced green onion.
- Preheat oven to 425 degrees F. Unfold the puff pastry out into one layer on a work surface. Cut into 9 equal squares, each about 3″ x 3″. Fill each square with 1 Tbsp of the filling, being careful not to overfill. Lightly dab the inner edges of the pastry square with water, then fold one side of the square onto the other to create a turnover. Pinch the edges together firmly to seal them. Place the turnovers on a large baking sheet, about 1″ apart from one another. Repeat this process for all 18 turnovers, placing 9 on each tray.
- Brush each turnover with egg wash (an egg mixed with 1 tsp water), then sprinkle with sesame seeds. Bake turnovers for 15 to 17 minutes or until pastries are puffed and golden brown.
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