Chicken Curry Puffs

Preparation

1. Make the filling

   Step 1

   Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until it turns color, about 5 minutes. Add the onion and garlic, and cook until the onion is translucent, about 4 minutes. Add ¾ cup of the water, the curry powder, sugar, salt, black pepper, cumin, and turmeric. Stir and cook for 2 minutes to let the flavors meld.

   Step 2

   In a small bowl, stir together the cornstarch and the remaining 3 tablespoons water, then add to the chicken mixture, stir, and simmer until thickened. You’ll know it’s ready when there’s no pooling liquid. Transfer the chicken mixture to a medium bowl and let cool. You will have about 1¾ cups of filling.

2. Assemble the puffs

   Step 3

   If your puff pastry is frozen, let it defrost at room temperature for 35 to 40 minutes. Line two baking sheets with parchment paper.

   Step 4

   If using rough puff pastry, unfold it carefully to ensure there are no rips or tears. Cut it into 2 equal rectangles and put one half back in the refrigerator while you make the first batch of curry puffs. If using store-bought pastry, you’ll already have 2 equal sheets. Take one of them out and leave the other in the fridge. With a rolling pin, lightly roll the pastry into a 12-inch square. Then cut the square into nine 3-inch squares.

   Step 5

   Spoon about 1½ tablespoons of filling into the center of each square. Brush 2 adjoining edges with the beaten whole egg. Fold the square diagonally to form a triangle, pressing the edges together, then crimp the edges with a fork. Transfer the triangle to the prepared baking sheet and continue until you’ve assembled 9 puffs. Refrigerate this first batch to chill for up to 1 hour while you repeat these steps with the remaining sheet of puff pastry. Transfer the second batch of puffs to the refrigerator to chill for at least 15 minutes.

   Step 6

   Position two racks in the upper and lower thirds of the oven, then preheat to 425°F. Brush the puffs with the beaten egg yolk and sprinkle with the sesame seeds. Transfer the puffs to the oven and immediately reduce the oven temperature to 400°F. Bake for 14-16 minutes, rotating the pans halfway through, until the puffs are golden brown. Let them cool for 5 minutes before enjoying.