Curry Ingredients:
- 1 tbsp vegetable oil
- ½ medium white onion, diced
- 1 ½ lb chicken breast, cubed
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 2 tbsp curry powder
- ½ tsp cayenne
- 2 medium russet potatoes, cooked and diced
- 1 cup frozen peas, cooked
- 1 cup frozen carrot, cooked
- 2 cups whole milk
- 1 egg, beaten, if baking
Pastry Ingredients:
- 2 ½ cups self-rising flour
- 1 cup cornmeal
- 1 tsp kosher salt
- 2 sticks unsalted butter, cubed and chilled
- 1 cup buttermilk
- ¼ cup all-purpose flour, for dusting
Directions:
- Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
- In large pan, add vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally until onion softens.
- Add potatoes, peas, carrots, and milk. Stir to combine. Cook for 10 minutes, stirring to break up the potatoes until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
- In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
- Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
- Add the buttermilk and stir until the dough comes together in a ball.
- Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then make the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.
- Using a wine glass, cut out 8 circles from each pastry sheet.
- Scoop 1 tbsp of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
- If baking, place the curry puffs on the prepared baking sheet and brush with egg wash. Bake for 15 minutes, or until golden brown.
- If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
- Let cool for 10 minutes before serving.
- Enjoy!
One of my absolute favorite dishes is curry, and after watching Black Butler, I really wanted to try making curry buns like they had in the show. I found this recipe, and I thought it looked amazing, and it had loads of good reviews from other people. I actually kind of made a “Frankenrecipe” with this dish, because I took the pastry recipe from Tasty’s chili-stuffed biscuits recipe.
I noticed right away that the amount of curry powder would be too much for me, even though the bread would counteract the spice to some extent, so I cut the amount of curry powder in half. That ended up tasting great! I would also recommend putting in honey at the end because it helps the flavors meld and really brings it all together. I used beef instead of chicken, and it was still wonderful. I also used half of the potatoes that the original recipe called for, which turned out just right. This is one of my favorite recipes of all time, and I’m making this for my birthday dinner!