Eurasian Chicken Curry Puffs with Sweet Chili Sauce (Pastéis de Frango Eurasianos com Molho de Pimenta Doce)
These Pastéis de Frango Eurasianos are a delicious fusion of Portuguese and Asian flavors, featuring a savory chicken curry filling encased in flaky pastry. Served with a side of sweet chili sauce, they make for a perfect appetizer or snack.
Ingredients
- 2 cups cooked chicken, shredded
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 cup frozen peas
- Salt and pepper to taste
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- In a pan, sauté the onion and garlic until softened.
- Add the shredded chicken, curry powder, peas, salt, and pepper. Cook for 5 minutes, then set aside to cool.
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and cut into 6 squares.
- Place a spoonful of the chicken filling in the center of each pastry square.
- Brush the edges of the pastry with egg wash, then fold over to form a triangle. Press the edges to seal.
- Place the pastéis on a baking sheet, brush the tops with egg wash, and bake for 20-25 minutes or until golden brown.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 10g
Supplies
Pan Baking sheet
Tools
Knife Rolling pin Pastry brush
Serving suggestions
Serve the pastéis with a side of sweet chili sauce for dipping.
Tips & tricks
For a shortcut, use store-bought rotisserie chicken instead of cooking and shredding the chicken yourself.
Cost
$15