1 lb chicken (or sardines for variation)

2 medium potatoes, diced (or sweet potatoes)

2 large hard-boiled eggs, chopped (optional)

2 tbsp curry powder (adjust to spice preference)

1 sheet puff pastry (gluten-free option available)

2 tbsp oil (olive or canola, for frying)

1 egg, beaten (for egg wash if baking)

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In a pan over medium heat, sauté the chicken until cooked through.
Add diced potatoes and curry powder, stirring until potatoes are tender (10–15 minutes).
Mix in chopped hard-boiled eggs, season to taste, and let the filling cool completely.
Roll out puff pastry to 1/8 inch thickness and cut into 4-inch circles.
Place a spoonful of filling in the center of each circle, fold into a semicircle, and crimp edges tightly.
For frying: Heat oil in a pan and fry puffs 3–4 minutes per side until golden brown and crisp.
For baking: Brush with egg wash and bake at 400°F (200°C) for 20–25 minutes until puffed and golden.
Cool slightly and serve with sweet chili sauce or your favorite dip.

Prepare the filling a day ahead and refrigerate until assembling.

Seal edges tightly to prevent filling from leaking during cooking.

For a healthier option, bake instead of frying.

Try vegetarian fillings with mushrooms, peas, or sweet potatoes.

Chill filled puffs for 10 minutes before cooking for extra crispiness.