The past few weeks, Paris has seen very sunny winter: weather hitting 19-20 C during the day while it dipped to 3-5 C in the coldest mornings. We were overjoyed, obviously. We started to ditch the heavy cloaks, queuing for ice creams & sorbets during the day. The parks were full of people strolling and picnicking. It was the mildest winter, no snow to date and we were happy. We had enough of the cold weather. Then the smog happens. The Tour Eiffel disappeared. All public transports were free for 3 days. And today, only odd plate number vehicules can roam within Paris & its immediate surrounding.
Having lived the Indonesian forest fire and been to Shanghai on numerous occasions, there’s no comparison or reason to complain. The current pollution is bad, but it is still below their levels.
On the good side of things, I have been enjoying what the doctor calls high metabolism rate. Every girl’s dream: to be able to eat everything without putting on weight. I can see the finish line, starting to get the hospital bag ready and washing the tiny clothes. Ready or not, this little baby is coming! The only damper in my mood is the nightly leg cramps.
Anyway, here’s one of my favorite snack, curry puffs : the cousin of samosa. Sometimes I also add boiled eggs. I usually make the dough myself, but this time round I use the ready made puff pastry. You can fry them or bake them, they are equally good.
BAKED CHICKEN CURRY PUFFS
(adapted from Rasa Malaysia)
makes at least 36 puffs using 8-cm round cutter
5 tbsp oil
1 medium red onion, diced small
2 1/2 tsp curry powder
1 tsp chili powder
1/2 tsp turmeric powder
1/2 C finely diced chicken breast meat
2 small potatoes, boiled and diced small
1/2 C frozen peas
1 1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp salt
3 sheets ready to use puff pastry
1 large egg yolk, lightly whisked
- [Making the filling] Heat up the oil and gently fry the onion. In a small bowl, mix the curry powder, chili powder, turmeric.
- Once the onion has turn soft & translucent, add in the spices. Gently stir and let it cook a while before adding the diced chicken, diced boiled potatoes and frozen peas. Cook until the peas are no longer frozen.
- Season with sugar, black pepper & salt. Taste & adjust. Transfer to a bowl and let the filling cool down.
- [Making & baking the curry puff] Preheat oven to 200 C. Using 8-cm round cutter, cut out 12 circles from each sheet. Drop 1 tsp of filling in the middle and fold. Close the edges gently using fork.
- Brush egg yolk on the top and bake about 10 mins, or till they are baked through. Let them cool down a bit before serving.