Makes 6 curry puffs

Ingredients

6 slices wholewheat bread, crust removed
100g chicken, diced
¼ cup dried cranberries
1 small onion, diced
1 clove garlic, diced
1/4 red chili, diced
2 tsp curry powder
3/4 tsp salt
4 tsp olive oil 3 tsp wheat flour, mixed with water to a paste

METHOD

Sauté onions, garlic, and chilies in 2 tsp oil until soft. Add chicken and cook through. Stir in curry powder and fry until fragrant. Season with salt, add dried cranberries and cook until the mixture is dry. Set aside to cool completely.

To prepare the bread: use a rolling pin to flatten the bread slice until it is very thin.

To assemble the puff: Place a slice of flattened bread in a curry puff mould. Add a spoonful of the cooled filling in the center and fold the mould and press down.

Brush the top of the bread with flour paste and a little oil (use the remaining oil) and bake or air fry at 180°C for 8 to10 minutes or until golden brown and crispy in a pre-heated oven. Flip over the puffs and bake at 180°C for another 8 to 10 minutes or until golden brown..