Oven Baked Curry Puffs - Page 2 - The Flavorful Journey

Assembly

Preheat your oven on 200 °C fan-forced / convection.
Cut the puff pastry into thirds lengthways and crossways (i.e. into 9 square pieces).
Place the pastry square in your palm with the unexposed side facing up and add the mixture using the tablespoon sized measuring spoon. (Note 2)
Fold the sides over until it is a shape of rectangle and lightly squash the sides with your thumb and index finger.
Crimp the puff with a fork and then cut a small slit (about 1 cm long) with a knife on the top of the pastry . Place the pastries on the lined baking tray.
In a small bowl, beat the egg yolk and milk. Brush the curry puffs with the egg wash.
Bake the curry puffs in the oven for 15 – 17 mins or until golden.
Let them cool on a rack.

The filling should be a little gooey and not too moist. The reason being is that the puff pastry will go soft quicker after baking if the water content of the curry filling is too high.
The side that is exposed to the air while thawing the puff pastry should be the side that touches the palm of your hand. This is because the the exposed side is drier and easier to work with.

Serving: 1puff

Calories: 190kcal

Carbohydrates: 15g

Protein: 4g

Fat: 13g

Saturated Fat: 4g

Cholesterol: 10mg

Sodium: 135mg

Potassium: 89mg

Fiber: 1g

Sugar: 1g

Vitamin A: 1129IU

Vitamin C: 1mg

Calcium: 10mg

Iron: 1mg