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Chicken Curry Puffs

Flaky baked puff pastry filled with garam masala ground chicken, peas, cilantro — Indian-baked, freezer-friendly party snack.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 puffs
Course: Appetizer, Snack
Cuisine: Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Curried Chicken Filling
  • 1 tablespoon oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 lb ground chicken (450g)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Kashmiri red chili powder or paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup frozen peas
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro chopped
For the Pastry
  • 2 sheets frozen puff pastry about 17 oz / 500g, thawed
  • 1 egg beaten for egg wash
  • 1 teaspoon sesame or nigella seeds optional
  • flour for dusting
For Serving (optional)
  • mint, tamarind, or mango chutney
  • lemon wedges

Equipment

  • 2 baking sheet lined with parchment

Method
 

  1. Cook the Curried Chicken Filling: Heat oil, cook onion 4-5 minutes until soft golden; add garlic and ginger 1 minute; add ground chicken, break up, cook 6-7 minutes until no pink remains.
  2. Spice and Simmer: Stir in garam masala, cumin, coriander, turmeric, chili powder, salt, pepper; add tomato paste and water, cook 3-4 minutes until thickened and fragrant; add peas 2 minutes; remove from heat, stir in lemon juice and cilantro, let filling cool completely.
  3. Cut the Pastry: Preheat oven 400°F (200°C), line two baking sheets with parchment; unfold thawed pastry, roll gently to smooth seams, cut each sheet into 6 squares (4-5 inches), 12 total.
  4. Fill and Seal: Spoon about 2 tablespoons cooled filling into centre of each square, brush edges with water, fold into triangle, press edges firmly with fork to seal.
  5. Egg Wash and Bake: Place on sheets 2 inches apart, brush with beaten egg, sprinkle seeds if using; bake 20-25 minutes rotating halfway until puffed, deeply golden, crisp.
  6. Cool and Serve: Cool on pan 5 minutes, transfer to plate, serve warm with chutney and lemon wedges.

Notes

Cool the filling completely before filling the pastry. Freeze unbaked puffs for up to 3 months and bake straight from frozen. Reheat baked puffs in the oven, not the microwave.