These crispy, flaky Curry Puffs are filled with a savory and aromatic blend of chickpeas, potatoes, onions, and spices. With a creamy hint of coconut milk, each bite of these puffs is packed with flavor. Wrapped in golden puff pastry, they make for a perfect appetizer, snack, or party dish. Easy to assemble and incredibly satisfying, these curry puffs are a delicious treat for any occasion!
Ingredients:
- Curry Filling:
- 1 can (15 oz) garbanzo beans (chickpeas), drained
- 2 1/2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, finely minced
- 1 cup Yukon gold potatoes, cut into 1/4-inch cubes
- 1 tablespoon + 1 teaspoon curry powder
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon black pepper
- 3/4 cup coconut milk
- Puff Pastry:
- 1 sheet Dufour puff pastry (or similar brand)
- All-purpose flour, for dusting
- Egg Wash:
- 1 large egg, beaten
- 1 teaspoon water
Instructions:
- Prepare the Curry Filling:
- Heat the olive oil in a large skillet over medium heat.
- Incorporate the chopped onion and sauté for approximately 5 minutes, or until it becomes tender.
- Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the potatoes, curry powder, turmeric, cumin, sugar, salt, and black pepper.
- Cook for 5-7 minutes, stirring frequently until the potatoes start to soften.
- Add the drained chickpeas and coconut milk.
- Stir well and let the mixture simmer on low heat for about 10 minutes or until the potatoes are tender and the filling is creamy.
- Prepare the Puff Pastry:
- Preheat your oven to 400°F (200°C).
- Lightly dust a clean surface with flour and roll out the puff pastry to about 1/8-inch thickness.
- Cut the pastry into 4-5 inch squares (or any desired shape) to create your curry puffs.
- Fill and Seal the Puffs:
- Place a spoonful of the curry filling in the center of each pastry square.
- Fold the pastry over the filling to create a triangle or rectangle shape, pressing the edges to seal.
- Apply the Egg Wash:
- In a small bowl, combine the egg and water, then whisk them together to create an egg wash.
- Brush the top of each puff with the egg wash for a golden, shiny finish.
- Bake:
- Place the curry puffs on a baking sheet lined with parchment paper, spacing them slightly apart.
- Place in the preheated oven and bake for 18 to 20 minutes, or until the pastry is risen and has a golden-brown hue.
- Serve:
- Allow the curry puffs to cool for a few minutes before serving.
- Enjoy them warm as a delightful snack or appetizer.
Conclusion:
These Curry Puffs are a flavorful combination of creamy chickpeas, potatoes, and aromatic spices wrapped in a flaky, golden pastry. Perfect as a snack or appetizer, they bring a comforting warmth and a burst of flavor in every bite. Make them for a party or enjoy them as a satisfying treat any day of the week!
Crispy Curry Puffs with Chickpea and Potato Filling
Flaky, golden pastry filled with a spiced chickpeaand potato mixture, baked to perfection for a crispy, savory treat.
Ingredients
Curry Filling:
- 1 can 15 oz garbanzo beans (chickpeas), drained
- 2 1/2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 2 tablespoons garlic minced
- 2 tablespoons ginger finely minced
- 1 cup Yukon gold potatoes cut into 1/4-inch cubes
- 1 tablespoon + 1 teaspoon curry powder
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon black pepper
- 3/4 cup coconut milk
Puff Pastry:
- 1 sheet Dufour puff pastry or similar brand
- All-purpose flour for dusting
Egg Wash:
- 1 large egg beaten
- 1 teaspoon water
Instructions
Prepare the Curry Filling:
- Heat the olive oil in a large skillet over medium heat.
- Incorporate the chopped onion and sauté for approximately 5 minutes, or until it becomes tender.
- Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the potatoes, curry powder, turmeric, cumin, sugar, salt, and black pepper.
- Cook for 5-7 minutes, stirring frequently until the potatoes start to soften.
- Add the drained chickpeas and coconut milk.
- Stir well and let the mixture simmer on low heat for about 10 minutes or until the potatoes are tender and the filling is creamy.
Prepare the Puff Pastry:
- Preheat your oven to 400°F (200°C).
- Lightly dust a clean surface with flour and roll out the puff pastry to about 1/8-inch thickness.
- Cut the pastry into 4-5 inch squares (or any desired shape) to create your curry puffs.
Fill and Seal the Puffs:
- Place a spoonful of the curry filling in the center of each pastry square.
- Fold the pastry over the filling to create a triangle or rectangle shape, pressing the edges to seal.
Apply the Egg Wash:
- In a small bowl, combine the egg and water, then whisk them together to create an egg wash.
- Brush the top of each puff with the egg wash for a golden, shiny finish.
Bake:
- Place the curry puffs on a baking sheet lined with parchment paper, spacing them slightly apart.
- Place in the preheated oven and bake for 18 to 20 minutes, or until the pastry is risen and has a golden-brown hue.
Serve:
- Allow the curry puffs to cool for a few minutes before serving.
- Enjoy them warm as a delightful snack or appetizer.