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Chicken and Sweet Potato Curry Puffs

(Makes 22 curry puffs)

Chicken and Sweet Potatoes Curry Puffs


1 cup frozen petite peas

1 pound frozen puff pastry

1 carrot, peeled and diced

1 medium sweet potato, peeled, and diced

1 small red or Yukon gold potato, peeled, and diced

2 tablespoons vegetable oil

2 sprigs curry leaves, finely chopped

1 (2-inch) piece fresh ginger, peeled and minced

2 garlic cloves, chopped

8 ounce boneless skinless chicken breasts, diced

2 tablespoons curry powder

3 teaspoons sugar

2 teaspoons salt, or to taste

1 large egg, lightly beaten with 1 teaspoon water


  1. Thaw the peas in a medium bowl filled with warm water for 10 minutes. Remove the puff pastry from the freezer and set aside to thaw. Preheat the oven to 400 F.


  1. Meanwhile, set up a steamer by bringing a couple of inches of water to a boil in a large pot. Place carrots, sweet potato, potato and peas in the steamer insert and set the insert over the boiling water. Cover and steam for 10 minutes until the vegetables are tender. Set aside.


  1. Heat the oil in a medium frying pan over medium heat. When the oil is hot, add the curry leaf, ginger and garlic and fry until the garlic is golden and the spices release a fragrant scent, 1 to 2 minutes. Add the chicken and curry powder and cook, stirring as needed until the meat is no longer pink, about 7 minutes.


  1. Add the steamed vegetables, season with the sugar and salt and cook for 3 to 4 minutes, until the ingredients are well combined. Remove from the heat and let cool completely.


  1. When you are ready to make the curry puffs, lay one pastry sheet on a lightly floured surface. Roll out the dough to increase by about 1 inch all around and thin it slightly. Cut the puff pastry sheet into 3-inch discs’ circles. Repeat with the remaining pastry. You will need about 22 circles.


  1. Lightly brush the edges of the dough with the beaten egg. Place 1 tablespoon of the cooled filling in the center of each circle and then fold over the dough to form a semicircle. Gently seal the edges with a fork and place the curry puffs on a baking sheet. Brush each pastry with egg and bake until golden brown, about 25 minutes. Serve warm.

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