Coconut Curry Puffs

• Coconut Curry Puffs
• Olive oil
• 1 pound chicken or turkey breast, finely chopped or pulsed in food processor (ground chicken or turkey works as well)
• 2 cups potatoes, peeled, diced and parboiled
• 1/2 large onion, finely chopped
• 1 tablespoon curry powder (I used curry Malaysia, but any will work)
• 1 tablespoon yellow curry paste
• 1 cup coconut milk
• 1 teaspoon turmeric
• 1 teaspoon dry coriander
• 2 tablespoons sugar
• 1 tablespoon mirin
• Salt
• 2 pounds pastry (about 1 package), defrosted if frozen
• Cucumber Dipping Sauce
• 1/4 cups mirin
• 1 tablespoon sugar, plus more to taste
• Salt
• 1 tablespoon chopped cilantro
• 2-3 tablespoons diced cucumber

1. Heat oil in a saute pan. Add the chicken and onion and cook, stirring often and breaking up chicken with wooden spoon, about 5 minutes or until the chicken is mostly cooked. Add the potatoes, stir to combine, and cook another minute. Stir in the curry powder, then the curry paste, making sure to incorporate it fully here (it may stick in globs slightly).
2. Pour in the coconut milk and simmer (lowering heat if necessary so it's simmering, not boiling), stirring occasionally, until coconut milk is absorbed. Add the turmeric, coriander, sugar, and mirin and season with salt. Taste and season with any of the spices as necessary. Remove from the heat and allow to cool.
3. Roll out the puff pastry on a lightly floured surface until it is about 1/8-inch thick. Using a round cookie or biscuit cutter or large glass (I used a martini glass) cut out 3- to 4-inch circles (curry puffs can be large or small, so it's up to you). Put a spoonful of filling in the center and fold over to close. Pinch the edges to seal and crimp with a fork (real curry puffs have a cool rope-like seal but I couldn't get that quite right...).
4. Heat about 1-inch vegetable or other high-temp oil in a heavy-bottomed pan until it is about 350F, very hot but not smoking (or, if you have a deep fryer, go nuts). Add the curry puffs one at a time; work in batches so as not to crowd the pan. Transfer to a paper towel-lined plate and keep warm in a 200F oven if desired. Serve with cucumber dipping sauce (recipe below).
5. Note: curry puffs can be frozen. Allow to cool slightly then place on a parchment-lined baking tray and freeze. Once frozen, transfer to an air-tight container or freezer bags. To reheat, take straight from the freezer and bake at 350F for 15 minutes, or until warmed through.
6. Combine the mirin, sugar and a pinch of salt in a small pot over medium heat. Cook, stirring occasionally, until sugar has dissolved, about 5 minutes. Taste and add more salt and/or sugar if desired. Remove from the heat and allow to cool.
7. Stir in cilantro and cucumber. Refrigerate until ready to use.
8. Note: This recipe seems like a small amount, but makes enough for about 20 curry puffs. It is easily multiplied for larger batches

coconut curry, olive oil, chicken, potatoes, onion, curry powder, yellow curry, coconut milk, turmeric, dry coriander, sugar, mirin, salt, pastry, cucumber dipping sauce, ubc, sugar, salt, cilantro, cucumber

Taken from food52.com/recipes/10992-coconut-curry-puffs (may not work)