Potatoes Curry Puff I
Indulge in the perfect balance of spice and flakiness with Potatoes Curry Puff I, a delectable fusion of flavors wrapped in golden puff pastry. This easy-to-make appetizer features tender, spiced potato filling infused with aromatic curry powder, turmeric, cumin, garlic, and ginger for an authentic burst of flavor. The filling is balanced with the option of green peas for added texture and sweetness. Encased in crispy, buttery puff pastry and finished with an irresistible egg wash, these savory puffs are baked to perfection in under 25 minutes. Ideal for parties, snacks, or even lunchbox treats, Potatoes Curry Puff I pairs wonderfully with your favorite dipping sauce or can be savored all on its own. Impress your guests with this crowd-pleasing recipe that offers both simplicity and bold, satisfying taste!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 medium Onion
- 2 pieces Garlic cloves
- 1 teaspoon Ginger
- 2 teaspoons Curry powder
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 sheets Frozen puff pastry sheets
- 1 large Egg
- 0.5 cup Green peas (optional)
Instructions
Peel and dice the potatoes into small cubes. Boil them in salted water until tender but not mushy, about 8-10 minutes. Drain and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
In a large skillet, heat vegetable oil over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute.
Add the curry powder, turmeric, and ground cumin to the skillet. Stir well to bloom the spices, cooking for 1-2 minutes until fragrant.
Add the boiled potatoes to the skillet along with the salt. Stir to coat the potatoes evenly in the spices. If using green peas, stir them in now. Cook for 3-4 minutes and set the mixture aside to cool completely.
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4-5 equal squares, depending on the size of puff you want.
Spoon about 1 to 2 tablespoons of the potato filling onto the center of each square. Fold the pastry over to create a triangle or rectangle, sealing the edges with a fork. Ensure the puffs are tightly sealed to prevent the filling from leaking out.
Beat the egg in a small bowl and use a pastry brush to apply an egg wash to the top of the puffs for a golden finish.
Place the assembled puffs on the prepared baking tray, leaving at least 1 inch of space between each puff.
Bake in the preheated oven for 18-22 minutes, or until the pastry is golden brown and puffed up.
Remove from the oven and let the curry puffs cool slightly before serving. Serve warm with your favorite dipping sauce or enjoy them on their own!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 22.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4029 mg | 86% | |
*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.
