Vietnamese Curry Chicken Puff Pastries

5 from 4 ratings

Puff pastries filled with a yummy curry chicken filling.

Prep Time30

Cook Time20

Course: Appetizer, Main Course

Cuisine: Vietnamese

Keyword: Vietnamese curry chicken puff pastries

Servings: puff pastries

Calories: 250kcal

Heat 1 tbsp of oil over medium heat.
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 until the chicken is cooked through.
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 3½ 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. If you have leftover pieces of dough, combine them and roll it out to make more pastry cut outs.
Prepare 2 baking sheets by covering them with parchment paper. Place the pastries on the baking sheets and put them in the fridge to cool for 5 minutes.
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.

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.