While fish dominates the short eat scene, the classic Chicken Pastry holds a very special place in our hearts. Wrapped in layers of buttery puff pastry, this triangular or rectangular treat is packed with a savory, curried minced chicken filling.
Ingredients
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1 block of store-bought Puff Pastry (thawed)
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250g minced chicken
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1 onion, ginger, garlic, and green chilies (finely chopped)
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1 tsp Sri Lankan roasted curry powder and 1/2 tsp chili powder
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1 beaten egg (for egg wash)
Method
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Heat oil in a pan and sauté the onions, ginger, garlic, and chilies.
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Add the minced chicken, roasted curry powder, chili powder, and salt. Cook until the chicken is browned and the moisture has completely evaporated. Let it cool completely.
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Roll out the puff pastry and cut it into squares.
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Place a spoonful of the chicken filling on one half of the square and fold the pastry over to create a triangle (or rectangle). Press the edges with a fork to seal.
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Brush the tops with egg wash and bake at 200°C for 15-20 minutes until the pastry is puffed, flaky, and golden.
Never put warm filling onto puff pastry! The heat will melt the butter layers in the dough before it hits the oven, and your pastry won’t puff up properly. Always let the filling cool down completely.
