Curry puffs were one of my many favourite childhood snacks to eat when I was growing up. Traditionally, curry puffs are deep fried with beef mince and potatoes, but this curry puff recipe today is a slightly healthier version made with sweet potatoes, a few other vegetables, and baked rather than fried.
I have made this so many times in the last month just because I am obsessed not only with how delicious they are but also how simple they are to make. You can make them for lunch or dinner and serve them with a big bowl of rockets and cherry tomato salad with some balsamic dressing, or make them for your next party or picnic.
Mixture fillings can be made a day ahead and all you need to do is to wrap them up in the pastry and bake them! Enjoy!
- 1 medium sweet potato, diced
- 1 onion, diced
- 1/2 cup fresh corn kernels
- 1/2 cup baby peas
- 1/2 cup green beans, diced
- 3 heaping tablespoons curry powder
- 1 cup water (and more if needed)
- 3 sheets puff pastry, thawed
- 1 teaspoon salt
- 2 tablespoons coconut oil
- Optional: 1 teaspoon turmeric powder (or 1 egg yolk), 1 tablespoon sesame seeds
- 1 Heat the coconut oil in a medium heat pan. Sauté the onion over medium heat until soft and golden.
- 2 Add the curry powder in with the onion and sauté for about 10 seconds, until fragrant.
- 3 Add sweet potatoes and salt and mix it through with the onion. Add in half a cup of water and let it simmer for about 10 minutes.
- 4 Add in the green beans, corn kernels, and the baby peas into the potatoes mixture and mix it through. Add in the remaining half a cup of water and let them simmer for another 5 minutes. Try the potatoes to make sure they are tender before turning off the heat and let cool. Add ¼ extra cup of water if the potatoes are not cooked through and let simmer for another 5 minutes.
- 5 Preheat the oven to 200-degrees Celsius.
- 6 Take one sheet of thawed puff pastry and cut them into 4 squares. Work with 1 sheet of puff pastry at a time. Fill each square with 2 tablespoons of the cooled mixtures; fold in half into a triangle and fold edges over to seal. Repeat with the rest of the puff pastry.
- 7 Mix the turmeric powder with 2 teaspoons of water, and brush the mixture onto pastry to get some colour and sprinkle with some sesame seeds (you can also use egg yolk to brush the pastry to get some colour).
- 8 Place the curry puffs into the oven and bake for 40 minutes or until golden brown.