Curried Chicken Puffs
By: Taylor Davies
Published: Thursday, December 10, 2009 - 4:02pm

Ingredients




9 ounces puff pastry dough, thawed if frozen
all-purpose flour, for dusting
7 ounces cooked chicken meat (better to shallow fry it with salt n pe
curry powder, to taste
1 cup Bechamel sauce (B.B.Que sauce can be used too)
2 egg yolks, lightly beaten
salt and pepper to taste

Preparation

1 Preheat the oven to 400F. 2 Roll out the dough on a lightly floured surface and stamp out 12 rounds with a cookie cutter or a glass.   3 Place the chicken meat in a processor and process until very finely chopped. Transfer to a bowl and season to taste with curry powder. 4 Stir in the bechamel sauce and egg yolks and season with salt and pepper to taste. 5 Place a small amount of chicken mixture at the center of the pastry puff and roll one half of the pastry puff and cover the other half forming a semi circle. Place on a cookie sheet and heat through in a preheated oven, 350F, for 10 to 15 minutes. 6 Transfer puffs to a wire rack to cool.

About


From The Silver Spoon cookbook.