Recently saw a method of recreating them on John Torode's Malaysian Adventures programme.
They are really easy to make and scored a 10/10 from the resident expert!!!!
Chicken Curry Puff
Ingredients for the filling
150g cooked chicken or turkey meat, shredded
75g diced potato, cooked
50g frozen peas
150g thick curry sauce - Rendang Curry Paste is recommended
Ingredients for the puffs
500g ready-made puff pastry (I used 2x 320g ready rolled sheet packs)
1 medium free range egg, beaten with 1/2 tsp salt
Plain flour for dusting
Method
Filling
1. Mix the shredded chicken or turkey and the potato together and add the peas. Add the sauce and mix well to combine.
1. Preheat the oven to 200C/400F/Gas Mark 6
2. On a lightly floured work top, roll out the pastry into a large rectangle (skip that bit if using ready rolled sheets!) and cut out rounds of the size of a scone using a glass or use a 3" round pastry cutter (I used a 4" bowl to cut the rounds). You should get about 20 rounds, 4 across and 5 down - (I got 6 rounds per 320g sheet and a couple more from the offcuts).
3. Brush round the edge of the half of each rounds with the beaten egg mix - like adding a eggy "smile" to each round.
4. Spoon tablespoonful of the mix into the middle of each round and fold the pastry over to get a crescent shape. Gently press the sides to seal. (You may seal the sides by crimping with a fork).
5. Repeat with all the pastry and lay onto a lined baking sheet - only cook 6 at a time to maintain the oven temperature to produce a crisp crust.
6. Place them into the oven and bake for 20 minutes or until golden brown.
7. Serve them hot or they can be frozen.
