Chicken and potato curry puffs

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Another versatile Indian fried pastry where the quality of the pastry is as important as its filling. These pastries can be made ahead of time, then refrigerated and cooked at the last minute.


  • 150 g waxy potatoes, peeled
  • 1 x 250 g free-range, corn-fed chicken breast


  1. To make the pastry, blend butter, flour and salt in a food processor until mixture resembles breadcrumbs. Add water and blend to a dough. Knead pastry into a ball by hand, then pat into a round and refrigerate for 1 hour.
  2. Cut potatoes into small dice, then boil until tender and drain.
  3. Poach or steam chicken until tender, then cool and dice finely.