This season we’re back with our japanese curry puff pastry goodness. This time in a handful that makes it a mouthful. I love how easy it is to make and how versatile puff pastry can be! Missed you all and enjoy!
1. leave out frozen puff pastry to thaw
2. preheat oven to 400F
3. peel and chop carrots, onion, and potato. cut chicken thighs into small pieces
4. in a large pot, lightly coat bottom with oil, cook your chicken thighs on medium heat til it slightly browns then add your onion. cook onion til it softens. add 5 cups of water then let boil on high heat (with a pan safe spatula, scrape any crispy bits that stuck to the bottom of your pot for extra flavor). toss in your potatoes and carrots and cook for 8 min. break curry block into 4 pieces while it’s still sealed, open, add to pot, cook, & stir til it thickens. set aside to cool
5. unfold and roll out your puff pastry. on a baking sheet with parchment paper, cut your pastry in half and place a heaping amount of curry on two sides of your puff pastry. place other pastry half on top and cut to make two pastry puffs. lather egg wash on top and make score lines where the curry is. press edges with a fork. bake at 400F for 20-25min or til golden brown
6. top with parsley or furikake and enjoy!
