Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
40 Mins
Total Time
3 Hours 30 Mins
Yield
Makes 8 servings

If you love curry powder, feel free to add more. The exact size of your brioche molds may vary depending on the brand.

How to Make It

Step 1

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.

Step 2

Whisk together mayonnaise and next 5 ingredients in a large bowl. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.

Step 3

Preheat oven to 450°. Cut piecrust into 8 (4 1/2-inch) rounds. Press each dough round into a lightly greased 3 1/2-inch brioche mold, pressing dough up sides. Fold dough over edge of molds, and pinch to secure. Arrange molds on a baking sheet.

Step 4

Bake at 450° for 8 minutes or until lightly browned. Cool pastry shells in molds on a wire rack 1 minute. Loosen shells from molds using a small knife; remove shells from molds to wire racks, and cool completely (about 20 minutes).

Step 5

Fill cooled pastry shells with chicken salad just before serving.

Chef's Notes

Baked, unfilled pastry shells may be stored in an airtight container up to 3 days or frozen up to 6 months.

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Ratings & Reviews

JayneAnnHill's Review

JayneAnnHill
February 05, 2012
This recipe did not turn out well at all. My husband did not like so much curry powder 1 tablespoon. I glad I tried this recipe for SuperBowl Sunday for my husband and I before I tried it for his surprise birthday party later this month. I would like to know what could be done to make it not so strong of curry powder.

kmartin234's Review

kmartin234
February 05, 2012
I thought this was excellent. I'm not big on chicken salad, but this has a lot of flavor. I used a rotissierie chicken and did not use all the sauce. I put it in puffed pastry shells. Actually did the entire brunch in the February, 2012 issue and it was all very good. This recipe is a keeper.