Crispy Curry Puffs with Chickpea and Potato Filling

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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

Prepare the Curry Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Incorporate the chopped onion and sauté for approximately 5 minutes, or until it becomes tender.
3. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Stir in the potatoes, curry powder, turmeric, cumin, sugar, salt, and black pepper.
5. Cook for 5-7 minutes, stirring frequently until the potatoes start to soften.
6. Add the drained chickpeas and coconut milk.
7. 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:

1. Preheat your oven to 400°F (200°C).
2. Lightly dust a clean surface with flour and roll out the puff pastry to about 1/8-inch thickness.
3. Cut the pastry into 4-5 inch squares (or any desired shape) to create your curry puffs.

Fill and Seal the Puffs:

1. Place a spoonful of the curry filling in the center of each pastry square.
2. Fold the pastry over the filling to create a triangle or rectangle shape, pressing the edges to seal.

Apply the Egg Wash:

1. In a small bowl, combine the egg and water, then whisk them together to create an egg wash.
2. Brush the top of each puff with the egg wash for a golden, shiny finish.

Bake:

1. Place the curry puffs on a baking sheet lined with parchment paper, spacing them slightly apart.
2. 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:

1. Allow the curry puffs to cool for a few minutes before serving.
2. Enjoy them warm as a delightful snack or appetizer.

Appetizer, Snack

Indian-inspired

curry puff recipe