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Curry Puffs

Crispy flavourful pockets of joy
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Prep Time:1 hour
Cook Time:45 minutes
Course: Appetizer, Snack
Keyword: Curry, Curry Puffs, Puff Pastry
Servings: 12 puffs

Ingredients

  • 1 onion or shallot, diced
  • 2 carrots, peeled and diced
  • 1 large potato, peeled and diced
  • 4 garlic cloves, minced
  • ½ cup frozen peas
  • 2 tbsp curry powder
  • 1 tbsp sugar
  • 2 cups vegetable stock
  • 1 egg
  • Puff pastry sheets
  • Sesame seeds
  • Salt and pepper

Instructions

  • In a pot with a drizzle of vegetable oil over medium heat, saute the onion/shallot until translucent. Add in the garlic, potato and carrot and saute for around 2 minutes.
  • Add in the curry powder and stir to well combined. Pour in the vegetable stock, cover and bring to a simmer. Cook until the veggies are 80% cooked or they still have a slight bite to them.
  • Uncover, add in the frozen peas and sugar, and continue to simmer until the veggies are fully cooked and the stock has reduced to a thick mixture. Season with salt and pepper to taste and leave the mixture to cool.
  • Pre-heat your oven to 220C / 425F. Cut a sheet of puff pastry into 4 even squares, place a few spoonfuls of the curry mixture in the center and fold the pastry in half diagonally. Press the sides to seal the triangles and place on a baking sheet lined with parchment paper. Repeat until you’ve used up all the curry mixture.
  • Cut a small slit on top of each triangle, brush with egg wash, sprinkle with sesame seeds and bake for 25-30 minutes or until the pastry is golden brown