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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
curry puff recipe
- Total Time: 140 minutes
- Yield: 12 curry puffs 1x
- Diet: Vegetarian
Description
This baked curry puff recipe features a rich potato filling infused with smoky paprika and sharp cheddar cheese, encased in flaky pastry and baked until golden brown.
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon fine sea salt, divided
- 6 tablespoons vegetable shortening, cold and cubed
- 0.5 cup ice-cold water
- 3 medium russet potatoes, peeled and diced (about 500 g)
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper, optional
- 1 cup sharp cheddar cheese, grated
- 0.5 cup fresh cilantro, chopped
- 1 large egg, beaten, for egg wash
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Pastry Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed vegetable shortening. Use your fingertips or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs. Gradually drizzle in the ice-cold water, mixing lightly until the dough just comes together into a cohesive ball.
- Chill The Dough: Gather the dough into a ball, flatten slightly into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Cook The Potatoes: Place the diced potatoes in a pot and cover with cold water. Bring to a boil over high heat, then reduce heat and cook until fork-tender (about 10-15 minutes). Drain thoroughly and return to the empty pot. Mash until mostly smooth, leaving a few small lumps for texture.
- Sauté Aromatics and Spices: Heat the vegetable oil in a large skillet over medium heat. Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the curry powder, smoked paprika, and cayenne pepper (if using), cooking for 30 seconds until aromatic.
- Combine Filling Ingredients: Add the mashed potatoes to the skillet, mixing thoroughly to combine with the aromatic spice mixture. Season with salt and black pepper to taste. Remove the skillet from the heat and stir in the grated cheddar cheese and chopped fresh cilantro. Mix until the cheese is just starting to melt and distribute evenly.
- Cool The Filling: Allow the filling to cool completely to room temperature. Spreading the filling out on a plate will speed up cooling if needed.
- Assemble Curry Puffs: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, divide the chilled dough into 12 equal portions. Roll each portion into a circle roughly 5-6 inches in diameter. Place a generous spoonful of cooled filling onto one half of each dough circle, leaving a clear border around the edge.
- Seal and Crimp Edges: Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal. Crimp the edges decoratively using a fork to create a secure seal and prevent the filling from leaking out during baking. Repeat until all 12 curry puffs are assembled.
- Bake To Golden Perfection: Place the assembled curry puffs on the prepared baking sheet. Brush the tops evenly with the beaten egg wash. Bake for 20-25 minutes, or until the puffs are golden brown and puffed up.
- Serve Warm: Let the curry puffs cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.
Notes
Avoid overworking the dough to keep it tender; ensure the filling is completely cool before assembling to prevent a tough crust. For a vegan option, substitute the egg wash with plant-based milk.
- Prep Time: 90 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southeast Asian/Fusion
Nutrition
- Serving Size: 1 curry puff
- Calories: 210 calories
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 6 mg