It’s been a while since we last made rough puff pastry. I was craving something savoury and spicy and decided to make another version of my old beef patty recipe but this time with a curried chicken filling.
These bad boys are super flaky, crumbly, buttery, delicate, spicy, and extremely delicious. You can adjust the filling to your liking or change it altogether. Just be sure to not make it too wet.
You’ll get 6 hefty, little patties from this recipe. To make more simply multiply all the ingredients.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
250g (8.8oz) white bread flour
200g (7oz) cubed butter, cold
5g (0.17oz) salt
110g (3.9oz) buttermilk, cold
3g (0.1oz) turmeric
1 egg for glazing
For the filling –
15g (0.5oz) olive oil
100g (3.5oz) onions
20g (0.7oz) garlic
5g (0.17oz) scotch bonnet chili
15g (0.5oz) ginger
40g (1.4oz) carrots
30g (1oz) spring onions
3g (0.1oz) thyme leaves
30g (1oz) bell pepper
50g (1.75oz) potato
2g (0.07oz) black pepper
4g (0.14oz) salt
8g (0.28oz) curry powder
400g (14.1oz) diced chicken thigh
60g (2.1oz) coconut milk
8g (0.3oz) cornstarch for thickening
Method
- In a large bowl combine the flour, salt, and turmeric. Mix well. Add the butter and coat it in flour. Break each cube of butter into 3 – 4 pieces.
- Pour in the buttermilk and mix to a dough. Do not knead it. The butter must remain chunky.
- Tip the dough out on the table and press it together. Wrap it up in clingfilm and refrigerate for 30 – 45 minutes.
- While the dough is chilling, make the filling. Pour the oil in a pan set on high heat. Add the onion, garlic, chili, and ginger. Cook for 3 minutes stirring occasionally until the veggies become slightly browned and soft.
- Add the rest of the vegetables and cook for another 2 minutes.
- Add the seasonings, spices, and chicken, mix well, and cook for 3 minutes. Add the coconut milk, turn down the heat to medium-high, and keep cooking for 10 minutes until most of the liquid has evaporated. Add the cornstarch-water slurry and mix well.
- Transfer the filling to a bowl, cover and leave to cool down completely.
- Perform the first fold on the dough. Dust the table and the dough with flour. Roll the dough out to about three times its length. Fold one third over and fold the loose third over to create three layers. Roll it out once more and repeat the same fold.
- Wrap the dough up and chill it for another 30 – 45 minutes.
- Perform another set of folds exactly like the previous time. Chill one last time for 30 – 45 minutes. The pastry will be ready for use from now.
- Make the patties. Roll out the pastry to a large rectangle measuring slightly more than 45cm x 30cm (18in x 12in). Trim the edges and cut into 6 equal squares.
- Brush the edge of each pastry square with egg. Distribute the filling evenly between the 6 pieces of pastry. Fold over and seal.
- Crimp the edges with a fork.
- Place the patties on a non-stick paper lined tray and brush them with egg.
- Bake in a pre-heated oven at 180C (355F) fan on for 25 minutes.
- Leave to cool down slightly and enjoy!
