Curry Puffs
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Line 2 baking sheets with parchment paper
3
In a large saute pan set over medium-high heat, heat the oil
4
Add the curry powder and toast until fragrant, about 1 minute
5
Add the potato and onion and stir to coat with the curry oil
6
Cover and cook until the vegetables start to soften, 8 to 10 minutes
7
Add the garlic, ginger and chile and cook for 1 more minute
8
Stir in the peas and season with salt and pepper
9
In a small bowl, whisk the egg with 2 teaspoons water to make an egg wash
10
On a floured work surface, gently roll out the puff pastry sheets, removing any fold marks but keeping the same general size and shape of the sheets
11
Using a medium (3-inch) circular biscuit cutter or cookie cutter, cut out 9 large rounds per sheet, 18 all together between the 2 sheets of pastry
12
On the bottom half of each of the rounds, spoon a heaping tablespoon of the curry mixture
13
Brush the edges of each round with some egg wash
14
Fold the pastry over the filling, seal the edges with your fingers and then crimp them with the tines of a fork
15
Repeat with remaining pastry and filling
16
Brush each one with some of the remaining egg wash and transfer the puffs to the prepared baking sheets
17
Bake the curry puffs until they have puffed and are golden brown, about 20 minutes
18
Cool slightly before serving
19
Best if served shortly after being made