Thai Style Curry Puffs

Curry Puffs

Crispy, flaky pastry filled with a fragrant vegetable curry

Makes 12 small puffs

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

• 3 to 4 baby potatoes, boiled 10–13 minutes with 1/2 teaspoon salt
• 1 cup frozen vegetables (carrots, corn and peas)
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 puff pastry sheets, at room temperature
• 2 tablespoons vegetable oil
• 2 tablespoons water (if mixture gets too dry)

Method

1. Heat the oil in a nonstick pan.
2. Add the potatoes and stir for one minute.
3. Add the frozen vegetables and stir for three minutes.
4. Add curry powder, cumin, coriander, salt and pepper. Stir for one minute. Add water if dry.
5. Turn off heat and let the filling cool completely.
6. Take puff pastry out 30 minutes before use.
7. Cut each sheet into four squares.
8. Place one tablespoon of filling in the centre.
9. Fold diagonally into triangles and seal edges. Crimp with a fork if desired.
10. Place on a tray.
11. Bake for about 20 minutes or until golden.
12. Serve warm with coriander and sweet chilli sauce.

Watch it being made

🎥 Watch the YouTube Short
📸 Watch on Instagram

Tips

• Let the filling cool completely — warm filling will melt the pastry.
• Add extra curry powder for stronger flavour.
• Crimping the edges gives a cleaner look and prevents leaks.

Storage

Best eaten fresh. Keeps in the fridge 2 days. Reheat in the oven to crisp up. Freezing is possible (unbaked preferred).