Curried Chicken Puffs

• 9 ounces pastry dough puff, thawed if frozen
• all purpose flour for dusting
• 7 ounces chicken meat cooked, better to shallow fry it with salt n pe
• curry powder to taste
• 1 cup bechamel sauce B.B.Que sauce can be used too
• 2 egg yolks lightly beaten
• salt
• pepper

1. Preheat the oven to 400F.
2. Roll out the dough on a lightly floured surface and stamp out 12 rounds with a cookie cutter or a glass.
3. Place the chicken meat in a processor and process until very finely chopped. Transfer to a bowl and season to taste with curry powder.
4. Stir in the bechamel sauce and egg yolks and season with salt and pepper to taste.
5. Place a small amount of chicken mixture at the center of the pastry puff and roll one half of the pastry puff and cover the other half forming a semi circle. Place on a cookie sheet and heat through in a preheated oven, 350F, for 10 to 15 minutes.
6. Transfer puffs to a wire rack to cool.

pastry, flour, chicken meat, curry powder, bechamel sauce bbque sauce, egg yolks, salt, pepper

Taken from www.yummly.com/recipe/Curried-Chicken-Puffs-1653333 (may not work)