Ingredients Chicken Chicken-Carrot Kade Paan 5.0 (2) 2 Reviews Samantha Fore's favorite Sri Lankan grab-and-go snack, maalu paan, a yeasty roll stuffed with spiced fish and potato, inspired this rendition, filled with curry-spiced chicken, leek, and carrot. Typically made with homemade dough, these get a speedy upgrade thanks to store-bought frozen rolls. By Samantha Fore Samantha Fore Sam Fore is a Sri Lankan-American chef based in Lexington, Kentucky. She started her pop up, Tuk Tuk Sri Lankan Bites, in 2016, after traditional Sri Lankan brunches in her home outgrew her dining room. Sam's cooking is a reflection of her Sri Lankan upbringing in the American South; her dishes include her spin on Southern classics as well as new riffs on her family's time-tested recipes.Her recipes can be found in multiple national publications and across the web — her take on tomato pie graced the cover of Food & Wine in 2019. She was named one of Plate Magazine's Chefs to Watch (2018) and was one of Southern Living's inaugural Cooks of the Year (2020). In 2021, she joined the cast of Christopher Kimball's Milk Street, which airs nationally on PBS stations. Food & Wine's Editorial Guidelines Published on March 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely Active Time: 35 mins Total Time: 1 hrs 40 mins Servings: 10 Ingredients 3 tablespoons coconut oil .50 teaspoon brown mustard seeds 1 cup shredded carrots 1 cup thinly sliced leek (white and light green parts only 1 (9-inch-long) curry sprig 2 tablespoons Madras curry powder 2 medium garlic cloves, finely chopped 1 teaspoon crushed red pepper 1 teaspoon kosher salt 1 teaspoon black pepper .50 teaspoon finely chopped peeled fresh ginger 8 ounces ground chicken (white and dark meat) 1 tablespoon soy sauce 18 frozen yeast rolls (such as Rhodes Yeast Dinner Rolls), thawed 1 large egg yolk 2 tablespoons water Tomato-chile sauce (such as Maggi Hot & Sweet), for serving Directions Heat oil in a medium skillet over medium-high until shimmering. Add mustard seeds; cover and cook until seeds start popping, about 30 seconds. Remove lid; add carrots, leek, and curry sprig; stir to combine. Stir in curry powder, garlic, crushed red pepper, salt, black pepper, and ginger. Reduce heat to medium-low; cook, stirring often, until carrots and leek are softened, about 3 minutes. Stir chicken and soy sauce into curry mixture; cook over medium-low, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Transfer to a bowl. Let cool 30 minutes. Discard curry sprig and any loose curry leaves. Preheat oven to 350°F with racks in upper third and lower third positions. Line 2 baking sheets with parchment paper; set aside. Working with 1 thawed roll at a time, use thumbs to flatten dough into a 3-inch-wide disk, creating a slight indentation in center. Spoon1 packed heaping tablespoon filling into center of disk. Fold disk in half to enclose filling. Pinch dough to seal, forming a purse shape. Bring 2 pointed ends together to meet in the middle on the seam side; press to seal and form a ball. Place filled ball on prepared baking sheet. Repeat with remaining rolls and filling, spacing 3 inches apart. Whisk together egg yolk and 2 tablespoons water. Brush dough balls lightly with egg wash. Bake in preheated oven until golden brown, 24 to 28 minutes, rotating pans halfway through bake time. Transfer rolls to a wire rack; let cool 10 minutes. Serve with tomato-chile sauce. Notes Find fresh curry leaves at South Asian markets or online. Make Ahead Freeze unbaked filled rolls on parchment-covered baking sheets until hard.Transfer to a plastic freezer bag; freeze up to 1 month. Let stand at room temperature 30minutes. Brush with egg wash; bake as directed. Beer Belgian-style wheat: Allagash White. Rate it Print