Air Fryer Curry Puffs

Ingredients

• 2 tbsp cooking oil
• 300g potatoes, peeled and cut into 1/2-inch cubes
• 300g chicken thigh boneless, diced
• 50g green peas
• 50g carrot, diced
• 1 large onion diced
• 1 tbsp curry leaves
• 3 tbsp Thai yellow curry paste
• 1 tbsp chilli powder
• 80 ml chicken stock
• 1 tbsp plain flour
• 1 tsp sugar
• Salt, to taste
• 2 sheets of puff pastry
• In a large sauté pan over a medium heat, add your onion, carrots and chicken. Cook until nicely coloured then add your potatoes, curry leaves, chilli powder and curry paste. Stir thoroughly.
• Add your chicken stock and leave to simmer.
• Once everything is cooked add your sugar, pea, flour and season with salt and pepper to taste.
• Using a 12 cm pastry round cutter, cut your discs from your pastry sheets.
• Fill each disc with a good heaped tbsp of your cooled mix before folding over the pastry and crimping in.
• Bake in your air fryer at 200°C for about 12 minutes.