About this recipe:These oven-baked parcels make a crowd-pleasing canapé or nibble. They're spicy and savoury, with a subtle coconut flavour. In Malaysia, they're traditionally fried, but here's a modern version.
1 tablespoon vegetable oil
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 teaspoons curry powder
125ml coconut milk, or more as needed
2 red onions, chopped
1 stick lemon grass, thinly sliced
1 red chilli, roughly chopped
1 large potato, diced
350g skinless, boneless chicken breast, cut in bite-sized pieces
1 teaspoon salt
1 (500g) packet puff pastry
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Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass and red chilli; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
Preheat an oven to 190 C / Gas 5. Line 2 baking trays with parchment.
Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the centre of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking tray, about 2 to 3cm apart.
Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking tray for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.