Malaysian Curry Puff

• 375g ready rolled puff pastry
• 325g chicken thigh fillet
• 1 tablespoon worcestershire sauce
• 3 potatoes
• 1 large onion
• 5 cloves garlic
• 15 dried curry leaves
• 3 tablespoons curry powder
• 2 teaspoons sugar
• 1 teaspoon cranberry sauce (optional)
• salt & pepper to taste

1. Cube the potatoes and boil in salt water until partially soft.
2. In the meantime, chop the onion, mince the garlic and cube the chicken.
3. Marinate the chicken with worcestershire sauce and put aside.
4. Pre heat the over at 180C.
5. Heat up some oil in a pan. Fry the onions, garlic and curry leaves until fragrant. Add the curry powder in and mix it up.
6. Toss the cubed chicken into the pan. Let it cook partially and mix in the potatoes.
7. Stir and let cook until soft, adding sugar, cranberry sauce, salt and pepper to taste.
8. Once the curried chicken and potato filling is cooked, set aside to cool.
9. Cut the ready rolled pastry into circles. Wrap the cooled fillings in the pastry carefully, making sure the ends are tight.
10. When all the puffs are wrapped, place on a baking tray and bake for 25 minutes.

pastry, chicken thigh fillet, worcestershire sauce, potatoes, onion, garlic, curry, curry powder, sugar, cranberry sauce, salt

Taken from food52.com/recipes/25062-malaysian-curry-puff (may not work)