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Curried Chicken Puffs
Puff Pastry with Chicken and Curry
(Sfogliatine al Pollo e Curry)
 
 
Ingredients:
 
For the Puff Pastry:
9 oz (250 grams) puff pastry dough (thawed if frozen)
Plain flour, for dusting
7 oz (200 grams) cooked chicken breast meat, coarsely chopped
Curry powder, to taste
2 egg yolks, lightly beaten
Salt and pepper

For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) whole milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper
 
Directions:
 
Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.

Whisk in the flour.

Pour in all the milk, whisking constantly until it starts to boil.

Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste like flour.

Remove the saucepan from the heat.

Taste and add more salt if necessary and season with pepper and/or nutmeg.

If the sauce is too thick, add a little more milk.

If too runny, return to the heat and add 2 slices of butter mixed with an equal quantity of plain flour.

Prepare the Puff Pastry:
Preheat the oven to 200C (400F) Gas Mark 6.

Roll out the pastry on a lightly floured surface and cut out 12 rounds with a biscuit cutter.

Place on a baking sheet and bake for 15-20 minutes until the pastry puffs up and is golden.

Transfer to a wire rack and cool.

Place the chicken breast meat in a processor and process until very finely chopped.

Transfer to a bowl and season to taste with curry powder.

Stir in the bechamel sauce, egg yolks, and season with salt and pepper to taste.

When ready to serve, sandwich the chicken mixture between pairs of pastry rounds.

Place on a baking sheet and heat through in a preheated oven, 180C (350F) Gas Mark 4, for about 10 minutes. Serves 6.
 
That's it!
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