Currypuffs Recipes

CURRY PUFFS 2 WAYS RECIPE BY TASTY

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!

CHICKEN CURRY PUFFS

Steps:

• Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
• Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
• Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

BAKED CURRY PUFFS

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.