Curry chicken puff

Fancy for some puff in your lazy afternoon to go with your coffee or Lipton tea? Why not DIY! You just need less than 1hr to get the puff ready for baking.

Ingredients :
1. Frozen pastry skin
2. Potatoes (cut into small cubes)
3. Onion, I prefer yellow onion as it is sweeter (sliced)
4. Chicken breast (sliced thinly)
5. Seasoning (corn starch, pepper powder, salt)
6. Curry paste
7. Coconut milk/powder
8. Serai (optional)

Here are the steps to make the filling:
1. Thaw the ready-made pastry skin in fridge a day before.
2. Add seasoning to sliced chicken breast.
3. To shorten cooking time, blanch potatoes prior cooking.
4. Heat up 1/2 cup of oil in wok, saute serai & curry paste till brownish. **to ensure the filling is not too wet, I used coconut milk in powder & added into the curry paste.
5. Add in potatoes & onion. Turn to low heat, continue cooking for 15mins, then add in chicken.
6. Continue cooking till the filling turn soft.

Next, heat up your oven.
Then, make your puff.

Bake in oven at 210© and about 20mins. Check at 17mins to ensure the puff color has changed to golden brown. If yes, then you can turn off your oven even before time is up.

^_^ time saving tips
Prepare more filling as bread spread for the following day breakfast, lunch or dinner.