Teresa's Recipes
Curry Puff
Delight in the crispy, flaky goodness of Curry Puffs, a cherished snack hailing from Malaysia and Singapore. This irresistible treat features a golden-brown pastry enveloping a savory filling of tender chicken, earthy spices, and vibrant peas, delivering a burst of flavor in every bite. Originating from the rich culinary traditions influenced by Indian cuisine, these puffs have been adapted into local favorites that bring families and friends together. Perfect for gatherings, tea time, or as a satisfying snack, Curry Puffs are sure to tantalize your taste buds and transport you to Southeast Asia with every mouthful.
Ingredients
- 2 sheets, thawed Puff pastry sheets
- 1, beaten (for egg wash) Egg
- 1 medium, chopped Onion
- 2 medium, diced Potatoes
- 1 cup, shredded Cooked chicken
- 1/2 cup Frozen peas
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Curry powder
- to taste Salt
- to taste Black pepper
- 1 tablespoon (for cooking) Oil
Dietary Notes
- Servings: 12
- Dish Type: Snack/Appetizer
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 10g
- Carbs: 28g
- Protein: 5g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a large pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
- Add the diced potatoes to the pan and cook for an additional 5-7 minutes until they start to soften, stirring occasionally.
- Sprinkle in the curry powder, turmeric powder, ground cumin, and ground coriander. Stir well to ensure the potatoes and onions are coated with spices.
- Incorporate the frozen peas and cooked chicken into the mixture. Season with salt and black pepper to taste. Cook for another 2-3 minutes until everything is well combined and heated through.
- Remove the pan from heat and allow the filling to cool completely.
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheets. Use a round cutter to cut out circles, approximately 4-5 inches in diameter.
- Place a generous spoonful of the cooled filling onto the center of each pastry circle. Carefully fold the pastry over to create a half-moon shape. Seal the edges by pressing with a fork.
- Brush the tops of the curry puffs with the beaten egg for a golden finish.
- Arrange the curry puffs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Serve the curry puffs hot, and enjoy them as a delicious appetizer or snack.
Tips
- For an extra kick, add chopped green chilies or a dash of hot sauce to the filling.
- Feel free to substitute the chicken with paneer or tofu for a vegetarian option.
- Serve with a side of sweet chili sauce or mint chutney for dipping.