Vegetarian Curry Puffs

I’m putting it out there, I’m a massive fan of curry puffs. Our local Thai restaurant make some of the best I know with crumbly, buttery pastry and a tasty filling with just the right amount of bite to whet your appetite. Until now I’ve preferred to leave the curry puff making to the experts and have them as an occasional treat.

However, seeing these in Bill’s Everyday Asian had me a little excited at the idea of being able to create them at home. I will admit upfront that the pastry is my favorite bit and the puff pastry I used didn’t live up to the lofty textures of Ruk Thai but all in all I thought these were great.   Baked, not fried, they are a healthier version of my takeaway treat.  A greater tribute is two not such curry puff fans saying they loved them.  In his book Bill says these were firm favorites of his young daughter so they definitely have broad appeal.

Vegetarian Curry Puffs

Adapted from Bill’s Everyday Asian by Bill Granger

  • 300g boiled and finely chopped potato
  • 1/2 cup frozen peas
  • 1 egg
  • 1 tbl so finely grated ginger
  • 2 cloves finely grated garlic
  • 2 tsp medium curry powder (I used keens)
  • 1/2 tsp yellow mustard seeds
  • 2 tbl so finely chopped coriander
  • 5 sheets pre-rolled puff pastry
  • Salt and pepper to taste
  • toasted sesame seeds (approx 1 tbl sp) for decoration

Preheat your oven to 180c.  Line two baking trays with non-stick baking paper.

Remove your puff pastry from the freezer to defrost.    Whilst this is happening preheat a small pan over a medium heat.  Cook the ginger, garlic, peas and spices off gently until they are golden but not browning.  Remove from the heat and combine with the potato and coriander.  Season to taste.

To form the puffs, cut circles using either a biscuit cutter or if none to hand, try the top edge of a water glass.  Take the disc of pastry into the palm of your hand and run some water around the edge with the fingers from your other hand.  Spoon approximately a teaspoon of mixture into the centre of the pastry and then fold and join the edges.  Repeat until you’ve used all of the mixture.  This should make approximately 30 small puffs just depending on the size of your circles.  Before putting the puffs in the oven, slightly beat your egg in a bowl and brush the pastry with the egg wash.  Sprinkle with the sesame seeds.

Bake in the oven for about 20 minutes or until golden brown, serve hot.   These can be made in advance and frozen.  Just place them on the baking sheet in the freezer until solid and then put into a zip lock bag to pull out and bake to order.

Shared With Love,

Leah xx

6 Comments Add yours

  1. Francesca says:

    Lovely tasty snack and great party food too. Thanks Leah

    Liked by 1 person

    1. Leah says:

      Thanks Francesca, absolutely. Very so easy to make so perfect for making big batches. I think you could try pumpkin or sweet potato too and it would be yummy 🙂

      Liked by 1 person

  2. These look great Leah and much healthier than the ones I’ve had in the past from Thai restaurants 👍

    Liked by 1 person

    1. Leah says:

      Thanks Laura. I think so although probably not quite as tasty 🙂 I’ll still be ordering the ones from my Thai takeaway, but only on occasions, as these are pretty good.

      Liked by 1 person

  3. peaceloveelina says:

    These sound delicious! I’ll definitely have to try making them one night.

    Liked by 1 person

    1. Leah says:

      Hi, they are really easy to make and taste great so I’d love to hear what you think. Leah


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