Servings: 18

For the Butter Block: subheading: For the Butter Block:
227g (1 cup) unsalted butter, chilled 227g (1 cup) unsalted butter, chilled
150g (1¼ cups) all-purpose flour 150g (1¼ cups) all-purpose flour
 
For the Flour Dough: subheading: For the Flour Dough:
210g (1 ⅔ cups) all-purpose flour 210g (1 ⅔ cups) all-purpose flour
1 large egg 1 large egg
½ teaspoon coarse salt ½ teaspoon coarse salt
75g (⅓ cup) ice water 75g (⅓ cup) ice water
 
For the Filling: subheading: For the Filling:
1-1½ lbs. chicken, cut into small pieces 1 to 1½ lbs. chicken, cut into small pieces
1 (8 oz.) bag spinach, cut into small pieces 1 (8 oz.) bag spinach, cut into small pieces
chili garlic sauce, to taste chili garlic sauce, to taste
3 tablespoons butter 3 tablespoons butter
2 blocks curry seasoning 2 blocks curry seasoning
 
Topping: subheading: Topping:
1 large egg, lightly beaten 1 large egg, lightly beaten
sesame seeds sesame seeds

Make the Butter Block: subheading: Make the Butter Block:
Cut the butter into 1-inch cubes and place in the bowl of a food processor. Add the flour and pulse until smooth. Transfer the butter mixture to a sheet of plastic wrap. Fold the plastic over the butter mixture and then press to form a roughly 5-inch square. Refrigerate until firm but still somewhat pliable, 30 to 35 minutes.
Make the Flour Dough: subheading: Make the Flour Dough:
Place the flour, egg, salt, and ice water in the clean bowl of the food processor. Pulse just until a smooth ball of dough forms. Transfer the dough to a lightly floured surface and slightly flatten into a disk. Wrap the dough in plastic wrap and refrigerate until chilled, 30 to 35 minutes.
Laminate: subheading: Laminate:
Unwrap both the dough and butter block. Lightly dust a clean work surface with flour and roll out the flour dough with a large rolling pin into a 7x10-inch rectangle. Place the butter block in the center of the dough and fold the edges of the dough over the butter block so that it is tightly wrapped. Flip over the pastry dough so it is seam-side down.
Continue to lightly dust the work surface if the dough starts to stick. With the rolling pin, firmly press down on the dough to thin it out. Roll out the dough into a 6x12-inch rectangle. Fold the dough into thirds, like a letter, and press it down with the rolling pin again to flatten. Roll the dough into a 6x12-inch rectangle and repeat the process of folding the dough into thirds like a letter one more time. Flatten and roll the dough into an 8x12-inch rectangle and wrap tightly with plastic wrap.
Refrigerate the dough for at least 30 minutes before working it again. At this point, the puff pastry can either be frozen or refrigerated for future use.
Filling: subheading: Filling:
In a saucepan, melt the butter. Add in the chili garlic sauce and cook for about 1 minute. Add in the chicken, continue cooking until chicken is cooked through. Add in the spinach, cook for 1 minute more. Add in the two blocks of curry seasoning. Set aside.
Make the Pastry: subheading: Make the Pastry:
Cut the dough in half. Roll out the dough into an 8x12-inch rectangle. Cut into 4 rectangles measuring 6x4-inches. Spoon filling into centers. Seal edges with water and press down with a fork, forming 3x4-inch rectangles. Do the same with the remaining half of the dough. Brush with egg wash and sprinkle with sesame seeds.
Baking: subheading: Baking:
Bake at 450°F for about 10 minutes or until golden brown.

brush with egg wash  brush with egg wash
Filling is Christophe's Curry chicken recipe  Filling is Christophe's Curry chicken recipe