| 
curry puffs
An Indian delicacy, similar to samosa. These are baked, not deep-fried.
Makes about 2 dozen
1/2 Cup Onion, minced
1/2 Cup Green pepper, minced
1/4 Cup Celery, chopped
2 Garlic cloves, finely minced
1/2 lb Ground chicken
1 Tbs Curry powder
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
3 oz Tomato paste (or ketchup)
1/4 Cup Green olives, chopped
1/4 tsp Cayenne pepper
1/2 Cup Butter
1/2 lb Phyllo dough
Crumble ground chicken into large
skillet and begin browning. Add
minced onion, green pepper, celery
and garlic, and saute together with
the chicken. Drain fat.
Combine curry powder with skillet
mixture; cook 5 minutes. Then, stir
in salt, pepper, thyme, tomato paste
(or ketchup), olives and cayenne
pepper. Simmer, covered, for 30
minutes. Set aside and allow mixture
to cool.
Melt butter over low heat. Unroll
phyllo dough, then cut into 1-1/2
inch squares. (Place damp towel over
dough so it won't dry out.)
Assemble one curry puff at a time by
taking a square of dough and brushing
the top with melted butter. Place 1
tsp of curry meat mixture at one end
of the dough square; fold one corner
over. Continue folding to maintain a
triangular shape. Brush butter over
the outside of the dough. Repeat
with remaining dough squares and
filling until complete.
Chill curry puffs, covered with
plastic wrap, for 1 hour or more.
Preheat oven to 425 F. Lightly
grease cooking sheet, then arrange
curry puffs in batches so that none
touch. Bake 15-20 minutes or until
golden brown.
|
| |
|
|
|
