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Homemade Curried Chicken Pastry Cups photo

Curried Chicken Pastry Cups

A light, flavorful appetizer of curried chicken spooned into crisp puff pastry cups.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 servings

Equipment

  • Saucepan
  • Baking Sheet
  • rolling/cutting surface (floured)
  • 2" (5 cm) round cutter
  • smaller round cutter or knife for scoring
  • Wire Rack
  • Mixing Bowl
  • wooden spoon handle (or similar) for shaping cups

Ingredients
  

  • 1 chicken breast see notes; cooked poached then cubed
  • 2 sheets frozen puff pastry thawed
  • all-purpose flour for dusting
  • 1/4 cup mayonnaise
  • 1 tablespoon mild curry powder
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon brown sugar
  • 1 pinch salt
  • 2 tablespoons sultanas
  • 5 dried apricots chopped
  • 2 teaspoons cilantro chopped, stirred into filling; extra leaves for garnish

Instructions
 

  • Remove the chicken from the refrigerator for 15 minutes to take the chill off.
  • Place the chicken in a small saucepan and cover with boiling water, with at least 3 inches of water above the chicken. Bring to a boil, add 1 teaspoon salt, then cover and remove the pan from heat; let sit 25 minutes to cook through.
  • Remove the chicken from the water and allow it to cool, then cut into small cubes.
  • Preheat the oven to 400°F (200°C). Line a baking sheet.
  • Place a sheet of puff pastry on a floured surface to defrost. Using a 2" (5 cm) round cutter dipped in flour, cut 12 circles from each sheet, re-dipping the cutter as needed.
  • Use a smaller cutter or the tip of a knife to lightly score a smaller circle inside the center of each disk (do not cut through).
  • Arrange the disks on the prepared baking sheet and bake 20 minutes until golden and puffed.
  • Remove the pastry from the oven and cool on a wire rack. Once cool, press the center of each pastry gently with the handle of a wooden spoon to form cups.
  • In a mixing bowl, combine mayonnaise, curry powder, turmeric, brown sugar and a pinch of salt until smooth.
  • Chop the dried apricots into small pieces and stir them together with the cubed chicken and sultanas into the mayonnaise mixture. Refrigerate the filling if not using immediately.
  • Finely chop the fresh cilantro and stir 2 teaspoons into the filling. Spoon a small amount of chicken mixture into each pastry cup and garnish each with a cilantro leaf.

Notes

  • Pastry cups can be made up to 2 days ahead and stored airtight.
  • Chicken mixture (without chopped cilantro) can be made up to 24 hours ahead and refrigerated.