Gluten-Free Curry Puff
Delight your taste buds with these irresistible gluten-free curry puffs, where flaky pastry meets a flavorful, spiced filling. Perfectly crafted using gluten-free all-purpose flour and xanthan gum, the tender dough forms a golden, buttery crust that’s ideal for those with dietary restrictions. Inside, you'll find a rich blend of sautéed onion, garlic, and ginger paired with hearty ground chicken, creamy potatoes, vibrant peas, and fragrant curry powder—all bound together with a splash of chicken stock for added depth. Easy to make and oven-baked to perfection, these curry puffs are the ultimate appetizer or snack for gatherings. Whether you're gluten-free or simply love bold flavors, this recipe promises a crowd-pleasing treat with every bite.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 150 grams Butter, chilled and diced
- 6 tablespoons Cold water
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 200 grams Ground chicken
- 150 grams Potatoes, boiled and diced
- 2 tablespoons Curry powder
- 60 ml Chicken stock
- 50 grams Frozen peas
- 2 tablespoons Cilantro, chopped
- 1 large Egg, beaten (for egg wash)
- 0.5 teaspoon Ground black pepper
Instructions
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Add the chilled butter and cut it into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
Gradually add the cold water, mixing until the dough just begins to come together. Turn the dough out onto a piece of plastic wrap, form it into a disk, wrap tightly, and chill in the refrigerator for at least 30 minutes.
Meanwhile, heat the vegetable oil in a pan over medium heat. Add the onions and sauté until they are soft and translucent.
Stir in the garlic and ginger, cooking for another minute, until fragrant.
Add the ground chicken to the pan and cook until browned. Stir in the diced boiled potatoes and curry powder.
Pour in the chicken stock and bring the mixture to a simmer. Cook until the liquid has mostly evaporated and the filling is well-blended.
Add the peas and cilantro, stirring well to combine. Season with salt and ground black pepper. Remove from heat and let it cool completely.
Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles of dough using a cookie cutter or the rim of a glass.
Place a spoonful of the filling onto each dough circle, fold the dough over to form a semicircle, and crimp the edges with a fork to seal.
Arrange the curry puffs on the prepared baking sheet. Brush with the beaten egg for a glossy finish.
Bake in the preheated oven for 20-25 minutes, or until golden brown. Let them cool for a few minutes before serving.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 6731 mg | 293% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.0 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 197 mg | 15% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1914 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
