♡咖哩马铃薯酥 Curry Potatoes Puff♡

管制令第九天下午茶~*咖喱马铃薯酥*,

一出炉被老公和孩子扫个清光！

陷料材料：
马铃薯 3 大个，去皮切小丁，预先蒸熟备用
白色洋葱 1大个，去皮切碎
鸡柳 2条，切小丁（用少许胡椒粉和酱油腌制）
咖喱粉 3大匙（喜欢辣的可以多加）
调味料~盐、鸡粉和糖少许

做法：
1.爆炒白洋葱至洋葱变成少许黄色，加入咖喱粉和鸡丁翻炒至鸡丁熟透。
2.加入马铃薯和调味料翻炒均匀即可。
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酥皮材料：
酥皮10片(1包）
蛋黄1颗加1大匙牛奶，拌匀

做法：
1.把1片酥皮用杆子杆开，
2.舀1大匙咖喱马铃薯，然后对折酥皮，用叉子压紧酥皮边封口，涂上蛋黄液。
3.预热炉后，以200°C烘至金黄色即可(20～30分钟)。
*温度与时间依各人的烤炉自行调整。


Filling Ingredients：
3 potatoes，remove skin & dice, Steam until soft in advance
1 big white onion, chopped
2 pc chicken fillet, dice (marinate with some soya sauce & pepper)
salt, chicken powder & sugar to taste

Method：
1. Saute white onion until soft & light brown colour, add in curry powder & chicken stir fry until the chicken well cooked.
2. Following add in potatoes & seasoning, stir fry well.

Pastry Ingredients：
10 pieces (1 packet) of puff pastry
1 small bowl of curry potatoes, cooked until soft in advanced
1 egg yolk &1 tablespoon milk，mixed well

Steps：
1. By using a rolling pin, roll out a piece of puff pastry and cut it into 2 pieces.
2. Add in 1 tablespoon of curry potatoes. Fold it into rectangle shapes and seal the puff side by using a fork to prevent the fillings leak out, apply egg yolk on the top of the puff.
3. Preheat oven, bring it to bake for 20~30 minutes with 200°C until golden brown colour.