Recipe from Irene Cunningham.
(a favorite Malaysian breakfast, can be served as an appetizer or as finger food)
2 small medium potatoes (you can use red potatoes)
4 chicken tenders
1 packet frozen pastry sheet
½ tsp. salt
2 tsps. curry powder, add more if you like it spicy
½ inch piece of ginger root (optional)
4 shallots (or pearl onion)
1 small yellow onion
1 tsp. sugar
1 yolk slightly beaten to egg wash the puffs.
Thaw pastry sheet till it feels cold and ready to roll. (about 30 mins.)
Cut potatoes into small cubes just a bit larger than the size of
a pea and place them in a small pot of cold water. Bring water to boil for 1 min. Drain.
Blend onion, shallots, ginger in a processor till just fine or cut them into small pieces.
Cut chicken into ½ an inch pieces and marinate with 1 tsp. sugar.
In a non stick pan, add 2 tablespoons of oil. Add onions and shallot mixture and sauté till golden. Add curry powder, stir 2 mins. If it starts sticking, add a little more oil. Add chicken and sauté till chicken is almost cooked. Add potatoes, salt and stir another min. and turn heat off. Transfer to a bowl to cool.
Cut each pastry sheet into 9 squares. Slightly roll out each square into a bigger square. Place a teaspoon of curry chicken mixture into the middle, wet the edges and fold into a triangle. Brush with egg wash.
Bake at a preheated 350 degree oven for about 30 mins. or until golden. Cool on rack for 5 mins. and serve.
Each pastry sheet makes 9 curry puffs.