Curry Chicken Puffs

Heat a moderate amount of vegetable oil in a cooking vessel over a relatively low heat setting. Introduce the following spices into the oil: coriander, turmeric, cumin, and curry powder. Allow these spices to infuse the oil for a brief period of time, just long enough to release their fragrance.

Add coconut milk, chopped onions, lemongrass, and red pepper to the saucepan. Continue cooking until the vegetables have reached a tender state, approximately 7 minutes. Incorporate diced potatoes into the mixture and continue cooking for an additional 12 minutes, replenishing coconut milk as needed to maintain a suitable consistency.

Introduce cooked chicken into the saucepan and season with salt. Stir the ingredients together until the chicken and potatoes have absorbed most of the liquid, then transfer the mixture to a serving plate to cool.

Preheat your oven to 375 degrees Fahrenheit. Prepare two baking trays by covering them with parchment paper.

Unfold a package of puff pastry and divide it into 9 equal squares. Place generous portions of the filling in the center of each square. Gather the four corners of the pastry together and press them firmly at the top, forming a small package. Arrange each pastry square on the prepared baking tray, leaving about 1 inch of space between them.

Bake in the preheated oven until the pastry is golden brown, taking around 22 to 27 minutes. Allow the pastries to cool on the baking tray for 10 minutes before transferring them to a wire rack to continue cooling. Serve warm or at room temperature.