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.

Eurasian Chicken Curry Puffs with Sweet Chili Sauce (Pastéis de Frango Eurasianos com Molho de Pimenta Doce)

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

  1. In a pan, sauté the onion and garlic until softened.
  2. Add the shredded chicken, curry powder, peas, salt, and pepper. Cook for 5 minutes, then set aside to cool.
  3. Preheat the oven to 375°F (190°C).
  4. Roll out the puff pastry and cut into 6 squares.
  5. Place a spoonful of the chicken filling in the center of each pastry square.
  6. Brush the edges of the pastry with egg wash, then fold over to form a triangle. Press the edges to seal.
  7. 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