This is a great handheld pastry for Summer picknicks and gatherings. Easy to eat cold. When eating them fresh from the oven, the pineapple chunks inside will make sure that you burn the roof of your mouth. The pastries take a good 15 min to get ready to eat after they are released from the oven heat.
The Dutch had Colonies in the Caribbean and curry is one of the spices that is used in the cooking there often. The combination with pineapple brings out the sweet and spicy touch many of us love.
There is enough for 2 people left after I filled the pastries. On Monday I will add some cream and stock to it and make a creamy curry to gi with some pasta or rice. One day less of cooking a full dish.
Recipe for 2:
1 roll of fresh puff pastry, 1 egg
1 onion, 2 spring onions, 2 garlic cloves, 1 celety stalk,
400 g chicken inner filet, 1 tbsp oil
1 /2 fresh pineapple, 1 green chili
4 tsp all kinds of curry powders you own. Chili flakes, salt, pepper, agave syrup, 3 tbsp water
Heat up the oil and start with chopped onions, garlic, celery and chili. Now in with the curry powders and give them a bit to develop in the pan.
Cut the chicken pieces in very small chunks and season them. Add to the pan after the veggies have softened. Add a bit of water when the chicken has some color.
Peel the pineapple and cut in small chunks as if you use a canned type. Toss it in the pan and cook for 3 more min. Check the seasoning. Get all out of the pan on a cold plate and let it cool down to room temp.
Unroll the puff pastry and divide it in 4 equal parts. Spoon some filling on one side and flip the other over. DO NOT OVER FILL
Press the edges down with a fork and put a little hole on the top. Brush with beaten egg.
Preheat the oven 200 C fan and bake for 20 min.
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