Nut-Free Curry Puff
Delight in the aromatic flavors of these Nut-Free Curry Puffs, a flaky and golden pastry filled with a savory medley of spiced vegetables. Perfect for those with food allergies, this recipe uses tender potatoes, carrots, and peas seasoned with vibrant curry powder, turmeric, and cumin seeds, ensuring bold flavor without any nuts. With easy-to-use frozen puff pastry and a simple egg wash for that irresistible golden finish, these hand-held treats are both visually stunning and easy to prepare. Ideal for parties, snacking, or even as a starter, these curry puffs come together in under an hour and deliver irresistible, comforting bites every time.
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Recipe Information
Ingredients
- 2 sheets frozen puff pastry sheets
- 2 medium potato
- 1 medium carrot
- 0.5 cup frozen peas
- 1 medium onion
- 2 cloves garlic
- 1 inch piece ginger
- 2 tablespoons curry powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg
- 1 teaspoon water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the potatoes and carrot into small cubes. Finely chop the onion, garlic cloves, and ginger.
In a large pan, heat the olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.
Stir in the curry powder and turmeric powder, and cook for another minute until the spices are fragrant.
Add the diced potatoes, carrots, and peas. Season with salt and black pepper, stirring to coat the vegetables with the spice mixture.
Pour in about 1/4 cup of water, stir again, cover with a lid, and let the vegetables cook until they are tender, about 8-10 minutes. Stir occasionally to prevent sticking.
Remove the vegetable mixture from the heat and let it cool slightly.
On a floured surface, roll out the puff pastry sheets to smooth out any creases and cut each sheet into 8 equal squares.
Place a tablespoon of the vegetable filling in the center of each pastry square.
Beat the egg with 1 teaspoon of water to create an egg wash.
Brush a little egg wash along the edges of a pastry square, fold it over to form a triangle, and press the edges with a fork to seal. Repeat for all squares.
Place the puffs on the prepared baking sheet and brush the tops with the egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, until the puffs are golden brown and puffed up.
Remove from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 7530 mg | 327% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 20.3 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 170 mg | 13% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2035 mg | 43% | |
*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.
