Masak Merah Chicken Puffs with Sweet Chilli Mayo

Method

1. Snip the dried chillies, shake out the seeds and soak in hot water for 15 min. Blend with the peeled shallots, garlic, ginger and 2 tbsp water into a fine chilli paste.

   Add in this stepLarge dried red chillies 5Shallots 3Garlic cloves 2Fresh ginger 6 g

2. Cut the chicken into 1 cm dice and toss with the salt and turmeric. Small pieces cook evenly inside the pastry and make folding easier.

   Add in this stepBoneless chicken thighs 200 gSalt ½ tspGround turmeric ¼ tsp

3. Heat the oil in a 20 cm pan on medium heat, fry the cinnamon and star anise for 30 seconds, then add the chilli paste and fry for 6 min, stirring. Move on once it is deep red and the oil separates.

   Add in this stepVegetable oil 1½ tbspCinnamon sticks (5 cm) ½Star anise 1

   medium heat

4. Add the chicken, chopped onion, ketchup and sugar and stir-fry on medium-high heat for 7 min, until the chicken is cooked through and the sauce has reduced almost completely and clings to the meat. A wet filling makes soggy, burst pastries, so cook it down well. Remove the cinnamon and star anise, spread the filling on a plate and cool completely, 15 min.

   Add in this stepOnion ½Tomato ketchup 3 tbspSugar 1 tsp

   medium-high heat

5. Preheat the oven to 200 °C. Cut the puff pastry into ×4 12 cm squares. Put about 1½ tbsp filling in the centre of each, brush the edges with beaten egg, fold into triangles and press the edges firmly with a fork. Brush the tops with egg, sprinkle with sesame seeds and cut a small steam hole with the tip of a knife.

   Add in this stepReady-rolled puff pastry 250 gEgg, for brushing 1Sesame seeds 1 tsp

6. Space them out on a lined baking tray and bake (oven, 200 °C) for 18 min, until puffed and deep golden. Cool on a rack for 5 minutes; the filling is very hot.

   oven

7. Mix the mayonnaise with the sweet chilli sauce for a dip and serve with the warm puffs.

   Add in this stepMayonnaise 2 tbspSweet chilli sauce 1 tbsp