Curry Puffs Recipe

Ever have those moments when you’re craving something that’s both savory and a bit exotic? Well, these homemade curry puffs are my newfound obsession, packed with flavorful goodness in a delightfully crispy pastry shell!

Creating these curry puffs is a labor of love. Combining the warm spices of curry powder, cumin, and coriander with the textures of diced potatoes, carrots, and frozen peas can only lead to two things: a filling that is delightful to eat and that is so colorful and vibrant, it can only be described as pop(ped) cuisine.

Curry Puffs Recipe Ingredients

• Vegetable Oil: Provides the base for sautéing; adds subtle richness.
• Onion: Adds sweetness and depth; high in antioxidants and fiber.
• Garlic: Boosts flavor; contains allicin, beneficial for heart health.
• Curry Powder: Infuses warmth; anti-inflammatory benefits from turmeric.
• Ground Beef or Chicken: Provides protein and savory meatiness.
• Potato: Adds starchiness and body; a source of carbohydrates.
• Carrot: Balances flavors with sweetness; rich in beta-carotene.
• Frozen Peas: Brightens with color; offers protein and dietary fiber.
• Puff Pastry: Delivers flaky texture; high in carbohydrates.

Curry Puffs Recipe Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 250g ground beef or chicken
• 1 medium potato, peeled and diced
• 1 carrot, peeled and diced
• 1/2 cup frozen peas
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• 3 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)

How to Make this Curry Puffs Recipe

1. Warm the oil in a large frying pan over medium heat. Add the finely chopped onion and minced garlic, and saute, stirring frequently, until the onion is translucent.

2. Combine the curry powder, ground cumin, and ground coriander and stir them into the dish. Let them cook for about a minute until they become fragrant.

3. Add the ground beef or chicken to the frying pan, breaking it up with a spoon, and cooking until it is browned and fully cooked through.

4. Add the cubed potato and carrot, and mix them in with the meat and spices. Let them cook for about 5 minutes, or until they start to soften.

5. Include the frozen peas, soy sauce, salt, and pepper. Stir well to combine all the ingredients. Cook for an additional 3-5 minutes until the peas are heated through and the flavors meld together. Remove the mixture from heat and let it cool.

6. Set your oven to 200°C (400°F). Put parchment paper on a baking sheet.

7. Each sheet of puff pastry that has thawed should be cut into 4 squares. In the middle of each square, there should be about 1-2 tablespoons of the filling.

8. Brush the pastry’s edges with the beaten egg. Fold each square into a triangle; press the edges with a fork to seal.

9. Put the curry puffs on the prepared baking sheet. Brush the tops with the remaining beaten egg to give them a golden finish.

10. In the preheated oven, bake for 15-20 minutes or until the pastry puffs up and turns golden brown. Serve it warm.

Curry Puffs Recipe Equipment Needed

1. Large frying pan
2. Wooden or silicone spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Baking sheet
7. Parchment paper
8. Small bowl (for beaten egg)
9. Pastry brush
10. Fork
11. Oven
12. Spoon (for filling puffs)

FAQ

• Can I use a different type of meat or make this vegetarian?Certainly, you can replace the ground pork or lamb with ground tofu or a plant-based, meat-like alternative for a vegetarian version.
• Is it possible to make the filling in advance?Certainly! You can make the filling as much as two days in advance. Keep it in a sealed container in the refrigerator and you’ll be all set to put together the puffs.
• Can I freeze the curry puffs?You can freeze them either before or after baking. To freeze unbaked puffs, assemble them, then freeze on a tray before transferring them to a freezer bag. Baked puffs should be cooled completely before freezing.
• What is the best way to reheat leftover curry puffs?To keep them crispy, warm them in an oven or toaster oven set to 350°F (175°C). They’ll be ready in about 10 minutes.
• Can I make my own puff pastry?Certainly, however, it does take a considerable amount of time. Using puff pastry purchased from the store is a totally acceptable method that significantly cuts down on the time it takes to prepare this recipe.
• How do I prevent the filling from becoming soggy?Ensure the vegetable mixture reaches tenderness in the potatoes and carrots, cooking until they are soft and most of the liquid has disappeared. This ensures a concentration of flavor and no soggy bottom when you make the pastry.
• What should I serve with curry puffs?These are not just great as an appetizers or snacks, they can also serve as a part of your meal, with the addition of a side salad and a yogurt-based dip.

Curry Puffs Recipe Substitutions and Variations

Olive oil or coconut oil can be used to replace vegetable oil.
Use ground turkey or lamb for the following:
Ground turkey or lamb:
Swapping out the potato for sweet potato or parsnip might not sound totally paradigm shifting, but how about humbler accompaniments that have been nutty, toasty, and tasty, like a grassed-up El Puerco? Or an Efrain Corn Pudding with a side of stuffed peppers. Or Pink Beans with a side of overly scrambled eggs. Those darlings of 1950s cookery have been made over by folks in this kitchen. They are halved; they are propelled; they are stair-stepped and oven-fried. They are served with Pink Sauce, which thins down a classic bolognese from beyond the grave.
Diced bell pepper or zucchini can be substituted for carrot.
Peas frozen: Substitute kernels of corn that are either fresh or frozen.

Pro Tips

1. Pre-cook the Potatoes and Carrots: To ensure even cooking, briefly parboil the potatoes and carrots before adding them to the meat mixture. This will help them become tender more quickly and evenly when baked.