Vietnamese Curry Chicken Puff Pastries

A couple years ago I made my version of banh pate so, and it has since become one of the most popular recipes on the blog. Back then, I had the idea to do a chicken curry version of that recipe, and I just never got around to it. Well today is the day! These Vietnamese curry chicken puff pastries are super easy to make and some of the tastiest things I’ve ever eaten. It is made with store bought puff pastry sheets filled with chicken, mixed vegetables, and a variety of seasonings and aromatics. This is THE dish to make for summer get togethers.

Ingredients, Substitutions & Adjustments

• Yellow onions – Adds sweetness to the filling. You can substitute with white onions.
• Garlic – Adds more flavor to the filling.
• Russet potatoes – Starchy potatoes add some texture to the filling and act as a thickener for the sauce. You can substitute russet potatoes with Yukon gold.
• Ground chicken – This is the main protein in the filling. You can substitute with ground turkey or tofu to make it vegetarian.
• Frozen mixed vegetables – I like to use frozen mixed vegetables because it’s so much easier than getting the raw vegetables. My mixed vegetables have carrots, peas, and corn. If you can’t find frozen mixed vegetables or if you just don’t want to use them, I would recommend adding the raw vegetables with the chicken, so they can cook a bit more before adding all your seasonings.
• Curry powder – Adds the curry flavor to the filling.
• Salt and sugar for seasoning
• Fish sauce – Adds an umami flavor to the filling.
• Coconut cream – Adds a bit of sweetness to the filling. I used coconut cream instead of coconut milk because it has less liquid in it. You want as little liquid in the filling as possible when you add it to the puff pastry.
• Puff pastry sheets – I used 2 store bought puff pastry sheets. You can also make your own.
• Egg for egg wash

Making my Vietnamese curry chicken puff pastries

First, add 1 tbsp of oil to a pan and heat over medium heat. Next, add the onions, garlic, and potatoes. Cook for 2-3 minutes until the potatoes are almost cooked through. Add the ground chicken and cook for 1-2 minutes. Next, add the frozen vegetables, curry powder, salt, sugar, fish sauce, and coconut cream. Stir and cook for 5 minutes until the sauce thickens. Set the filling aside to cool for 20 minutes.

Preheat the oven to 400 degrees F (204 degrees C). Defrost the puff pastry sheets and roll them out. Use a 3.5 inch biscuit cutter to cut the puff pastry into even circles. Add 1-2 tbsp of filling to a pastry cut out. Cover with another pastry cut out. Use a fork to press the edges of the pastry closed. Score the top of the pastry with a knife. Repeat this process until you run out of pastry sheets or filling. Prepare 2 baking sheets by covering them with parchment paper. Place the pastries on the baking sheets, and then put them in the fridge to cool for 5 minutes before baking. Whisk an egg. Use a pastry brush to brush egg wash on the tops of the pastries. Bake for 20-22 minutes until golden brown. Cool for 5 minutes before serving.

Tips on how to make the perfect Vietnamese curry chicken puff pastries

Why do you need to cool your filling before using it?

This is such an important step because a hot filling will melt your puff pastry.

Why do you need to chill your pastries before baking?

Chilling the dough allows the puff pastry to rise evenly because it allows the gluten to relax.

What does egg wash do?

Egg wash creates that golden brown top on the pastry. Otherwise, you get this bland white-ish color on top.

Why do you score the pastry?

This is a personal preference but I don’t like my puff pastry to puff too much which is why I score the top a bit before baking. Cutting a small hole in the top allows steam to escape and prevents them from puffing too much. If you like a lot of puffing, don’t score the top.

Did you make this dish?

If you made this dish, I would love to see!

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