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Chicken and eggplant yellow curry. Line a baking tray with baking paper. Egg wash 1 egg yolk plus 1 tbsp milk the the curry puffs. Carefully transfer the baking paper with the curry puffs onto the hot baking tray.
Bake it at 180c for 20 minutes or until golden brown. Place a slice of hard boiled egg and top up with curry chicken filling. Egg wash the edges of the pastry discs and fill the centres with the curry filling.
Brush each curry puff with egg wash. These deep fried fragrant curry puffs have a crispy flaky buttery crust and are stuffed with curried chicken potatoes and cooked egg making these delicious finger food tea time treats and snacks to satisfy any craving. Step 2 add the curry powder stir for another minute then add the chopped onion and turmeric and carry on stirring.
Bake for 20 25 minutes or until lightly golden. Place all of the curry puffs on a sheet of baking paper.
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