chicken curry puffs

hot flash cook

Hot Flash Cook Chicken Curry Puffs

serves 24

ingredients

• 2 cups whole wheat pastry flour

  blood sugar & pre-diabeteshot flash cook recipe
• 2 tbsp extra-virgin olive oil

  heart health
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp fresh ginger, grated
• 2 cups cooked chicken, shredded

  muscle loss
• ½ cup frozen peas

  fiber
• 2 tbsp coconut aminos

  blood sugar & pre-diabetes
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 egg, beaten (for egg wash)
• 2 tbsp extra-virgin olive oil for baking

method

1. Prepare whole wheat pastry dough and chill.
2. Heat 2 tbsp olive oil in a skillet over medium. Sauté onion and garlic until soft, about 4 min. Add curry powder and fresh ginger; cook 1 min until fragrant.
3. Stir in shredded chicken and peas. Cook 2 min. Add coconut aminos and cornstarch slurry; simmer until thickened, about 1–2 min. Cool completely.
4. Roll chilled dough to ⅛ inch between parchment paper. Cut into 3-inch squares. Place 1 tbsp filling on each. Fold into triangle; crimp edges with a fork. Brush with egg wash.
5. Preheat oven to 400°F. Line baking sheets with parchment. Arrange puffs on sheets. Lightly brush tops with 2 tbsp olive oil (combined). Bake 18–22 min until golden and crispy.