These curry pies disappeared in a flash. The puff pastry pie shells are a fantastic delivery method for the coconut-infused curry. With just the right balance of spice and a hint of sweetness, this is sure to be a party favorite any time of the year.
1 sheet of puff pastry, thawed 2 chicken breasts, cooked and diced Olive oil ½ yellow onion 1 bunch of cilantro 1 can coconut milk 1 can garbanzo beans 1 jar yellow curry sauce ½ cup shredded unsweetened coconut
Preheat oven to 400° F. Roll out puff pastry into a long rectangle. Cut into four long strips and then three wide strips to create smaller pieces for muffin tin cups. Press squares into a muffin tin and bake for 10-15 minutes. Set aside to cool. Chop onion and cilantro stalks. Sauté until onion is translucent. Add coconut milk, garbanzo beans, curry sauce, and shredded coconut. Add cooked chicken and simmer over low heat for 30 minutes. Scoop curry into cooled puff pastry pie shells. Garnish with sprigs of fresh cilantro.