Spiced Chicken Curry Puffs with Minted Yoghurt Sauce

Cook Time 40 Minutes

Servings 12 - 15 Pastries


6 sheets of Fillo pastry
20g butter melted
2 tbs. coconut oil
1 medium red onion, finely chopped
2 tsp. curry powder
1 tsp. chilli flakes
1 tsp. turmeric powder

1 tsp. cumin
1 tsp. fennel seeds
500g finely diced or minced chicken
2 large potatoes, boiled and cut into small cubes
1 tsp. sugar
Salt to taste
3 tbs. Greek yoghurt

1 cup Greek yoghurt
2 tbs. lemon juice and ½ lemon zest
½ -1 small clove of garlic, finely mince
½ bunch fresh mint, finely chopped
Salt to taste


Pre heat the oven to 190C.

To make the filling, heat the coconut oil and fry the chopped onion gently until golden brown. Add the curry powder, chili, turmeric, cumin and fennel seeds and fry gently. Add the chicken, and stir into the spices. Cook for 5 minutes on medium heat. Next add potatoes, sugar and salt, and cook for 5 minutes. Mix well and leave aside to cool. When cooled mix the yoghurt into the filling.

On a clean dry bench begin by layering the Fillo sheets one by one making sure to brush each one thoroughly with melted butter. Repeat so you have 2 bundles of 3 buttered layers in total. Cut the layers into small circles (each sheet should yield 6 circles).

Put a generous tablespoonful of the meat mixture into the center of each circle and then brush with butter. Fold it over to make semi circle and press and fold the edges completely shut. Repeat until you have used up the entire filling mixture.

Place on baking trays and cook in oven for 20-25 minutes or until golden brown.

To make the yoghurt dipping sauce mix all ingredients together. Serve curry puffs with yoghurt dipping sauce on the side.

Shannon Martinez

Smith & Daughters, Smith & Deli, and Lona Misa


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