Chicken Curry Puffs

Prep: 17 minutes

Cooking: 17 minutes

Makes: 27


  • 300g Steggles chicken mince
  • 1 tablespoon oil
  • ½ small onion, finely chopped
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons mild curry powder
  • 1 teaspoon finely grated ginger
  • 1 clove garlic, crushed
  • 200g potatoes, peeled, diced and boiled
  • ½ cup chicken stock
  • 2 tablespoons finely chopped mint
  • 3 sheets puff pastry, thawed
  • Oil for frying
  • Sour cream to serve


  1. Heat oil in frying pan over medium heat. Cook onion, mustard seeds, curry powder and ginger for 2-3 minutes. Add mince and garlic. Stir over medium heat until chicken is cooked and liquid has evaporated. Use a fork to break up any lumps as mince cooks. Stir in potato and chicken stock, bring to the boil. Reduce heat and simmer for 5 minutes. Remove from heat. Stir through mint and set aside to cool completely.
  2. Use a 7.5cm round cutter to cut nine circles from each pastry sheet. Spoon two teaspoons of filling onto one half of each pastry round. Fold the other side over to form a semi-circle and pinch the edges together to seal.
  3. Heat oil in a large pan and fry curry puffs in batches for 2-3 minutes until crisp and golden brown, drain on kitchen paper. Serve with sour cream.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Jan 20, 2018
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