Curry Puffs (I think?)
Servings Prep Time
24pieces 1hour (appr)
Cook Time
20-30minutes
Servings Prep Time
24pieces 1hour (appr)
Cook Time
20-30minutes
Ingredients
  • 8medium potatoes
  • 1box Puff Pastry sheetsI typically use Pepperidge Farm Puff Pastry sheets, they come 2 to a box
  • 1tbsp chili powder
  • 1tsp coriander powder
  • 1tbsp Saltincrease/reduce to taste
  • 1/2tsp garam masala or chaat masalaAvailable in most Indian stores, different brands
  • Apinch Turmeric powder
  • 1/2cup Waterto moisten the edges of the pastry
  • 2tbsp oil
  • 1tbsp Cumin seeds
  • 1cup frozen peas
Instructions
  1. Boil the potatoes, and peel when cooled down. I pressure cook them for about 10 minutes on high pressure, this time I used the Instant pot
  2. The puff pastry sheets need to thaw 40 minutes. This would be a good time to take them out of the freezer, and the box and lay them out to thaw, while you get the filling ready. Make sure to keep them out of the box. I have forgotten to do this, and ended up with mushy, moist sheets that stuck together.
  3. Gather the spices
  4. Heat oil in a pan, and when hot, crackle the cumin seeds
  5. Add the boiled, crumbled potatoes, and all the spices including salt, and mix together, just enough to get the flavors blended, and then add the peas and cook everything together for a few minutes.
  6. Take off the heat when it tastes good. Yes, you’ll be tasting this a lot during the making and adjusting flavors to your liking – maybe more heat, add a different spice (maybe amchur to give it a tang), play with the flavors
  7. Transfer to a bowl and let the mixture cool, enough to handle
  8. By now, the pastry sheets should be thawed enough. Keep the one you’re not working with covered loosely so it doesn’t dry up, and start stretching out the other sheet on a wide cutting board or a floured surface. Preheat oven to 425.
  9. I use a rolling pin to stretch it on all 4 sides to a thinner sheet. To the vertical scouring that it comes with, add horizontal scours with a pizza cutter or a sharp knife, enough to make 12 pieces
  10. Add a tablespoon of the filling in each of the squares (or rectangles)
  11. Wet three sides of each piece with a little bit of water using your hand, and seal it into a triangular or a rectangular pouch shape, making sure the edges are sealed properly. I typically fold it in half, and just make a simple rectangular pouch shape. If I’m feeling fancy, I make little patterns with a fork or with my fingertips.
  12. Arrange on a baking sheet, and bake in the preheated oven for 10-12 minutes. Serve with a simple corianger chutney: blend washed cilantro, green chilies, lemon/lime juice, salt, and a pinch of sugar (to retain the fresh green color) into a medium thin liquid.
  13. Repeat with the other sheet when ready
Recipe Notes

Tips:

This works great as an appetizer, and totally can be served at room temperature. If you like it, warm it at low temperature (200) for a few minutes. They have amazing shelf life, and any leftovers, if you’re lucky, will provide a perfect teatime snack for the next day.

Feel free to experiement with the filling. I like to keep it simple, and don’t do too many complex spices to keep it mellow, but interesting enough. Too many or too much spices can overpower it. In fact, I have made these with just salt and chili powder, and a hint of garam masala and they are absolutely delicious.