Chicken Curry Puffs

Holy Moly!!
(makes 18)

1 T. veg. oil
2 t. curry powder
1/2 t. ground coriander
1/2 t. ground turmeric
1/2 t. ground cumin
3/4 cup coconut milk
2 med. red onions, chopped (2 cups)
1 stalk lemon grass, trimmed of out layers and finely chopped (about 1/4 cup), or 1/2 t. grated
     lime zest
1 fresh red chile pepper, or jalapeno* de-seeded and deveined, roughly chopped (wear gloves!*)
     (optional)
1 large russet potato, diced
3/4 lb. skinless, boneless chicken breast, cut into 1/2" pieces
3/4 t. kosher* salt
1 (17.3 oz.) package frozen puff pastry sheets, thawed

Heat oil in a heavy 4 qt. saucepan over med.-low heat. Stir in curry, coriander, turmeric, and cumin; cook until fragrant, a few seconds. Stir in coconut milk, onion, lemon grass, and chile pepper; cover and cook until veggies are tender, about 7 mins. Stir in potato and continue cooking, stirring occasionally and adding more coconut milk if mixture becomes too dry, for 12 mins. Stir in chicken and salt. Turn heat to low and cook, covered, stirring occasionally, until chicken is cooked and potato has absorbed most of the liquid, about 5 mins. Spread onto a plate and cool 30 mins. (you can make the filling up to 2 days ahead and chill, covered). Set racks in upper and lower thirds of oven, and preheat oven to 375. Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured surface, and cut each sheet into 9" squares. Brush corners of each square with water to moisten. Put a heaping T. of filling in center of each square. Gather 4 corners of pastry and pinch together at top well, forming a small pouch. Repeat with remaining pastry and filling. Transfer to prepared baking sheets, spacing 1" apart (you will have about 1&1/2 cups filling left over, perfect over a wild rice medley another day). Bake until golden brown, 25-30 mins. Cool on baking sheets 10 mins. before transferring to a wire rack. Serve warm or at room temp. (you can assemble and bake the puffs up to 2 hours ahead of serving).

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MM