Thai Style Curry Puffs ( ????????? )

• For the filling
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon white peppercorns
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 2 onions, diced
• 2 medium potatoes, peeled and diced
• 1 chicken breast, diced
• oyster sauce
• light soy sauce
• coconut cream to moisten
• Pastry
• 1 packet of all butter puff pastry
• 1 egg yolk, for glazing

1. SPICES-rnAdd all the spices to a pestle and mortar and grind down to a fine powder, set aside.
2. FILLING-rnHeat oil in a wok until hot, add garlic, fry until fragrant, followed by the chicken, the spice mix, onions and potatoes. Season with oyster sauce and soy sauce. Moisten with coconut cream, set aside to cool.
3. PASTRY-rnCut disks in the puff pastry and fill with the cooled filling, fold in half and crimp the edge to seal. Arrange on a baking tray lined with greaseproof paper and brush with egg wash. Try not to overfill as they can burst while in the oven.
4. BAKE-rnBake at 180 degrees Celsius for approximately 15 minutes or until the curry puffs are golden brown.

filling, coriander seeds, cumin seeds, white peppercorns, curry powder, turmeric powder, onions, potatoes, chicken, oyster sauce, light soy sauce, coconut cream, pastry, packet, egg yolk

Taken from food52.com/recipes/25797-thai-style-curry-puffs (may not work)