CURRY PUFFS 2 WAYS RECIPE BY TASTY
Here's what you need: vegetable oil, medium white onion, chicken breast, salt, black pepper, ground cumin, curry powder, cayenne, medium russet potatoes, frozen peas, frozen carrot, whole milk, all-purpose flour, puff pastry, egg
Provided by Frank Tiu
Categories Appetizers
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
- In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
- Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
- Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
- Using a wine glass, cut out 8 circles from each pastry sheet.
- Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
- If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
- If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
- Let cool for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 914 calories, Carbohydrate 78 grams, Fat 53 grams, Fiber 5 grams, Protein 31 grams, Sugar 6 grams
VEGETABLES IN PUFF PASTRY
Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside. , In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.
Nutrition Facts : Calories 446 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 721mg sodium, Carbohydrate 63g carbohydrate (14g sugars, Fiber 12g fiber), Protein 13g protein.
VEGETABLES IN PUFF PASTRY
Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside.
- In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 54.5 g, Cholesterol 5.1 mg, Fat 15.5 g, Fiber 11.3 g, Protein 12.2 g, SaturatedFat 4.8 g, Sodium 1291.6 mg, Sugar 14.8 g
BAKED CURRY PUFFS
I needed something a little different for a party. I wanted something that was baked and not deep fried and came up with this recipe . I served these at a party and got rave reviews about these puffs. Serve them with your favourite dipping sauce. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also. I am guessing the amounts this mixture made but it did make quite a few!
Provided by Tisme
Categories Malaysian
Time 35m
Yield 30-40 serving(s)
Number Of Ingredients 14
Steps:
- In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
- Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
- Add potatoes, cook for further 2-4 minutes.
- Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
- You may need to add a little extra water if there is no sauce left.
- Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
- Remove from heat and cool.
- Cut the puff pastry into 4 inch by 4 inch squares.
- Put some filling onto one half of the square.
- Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
- Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
- Brush the puffs with the egg wash (beaten egg).
- Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
- Arrange the curry puffs on a serving platter and serve with dipping sauce.
Nutrition Facts : Calories 220.2, Fat 13.2, SaturatedFat 3.3, Cholesterol 7, Sodium 86.8, Carbohydrate 22.3, Fiber 1.6, Sugar 0.9, Protein 3.5
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