Curry puffs

by LocalTable 24 January, 2019 0 comment

I almost always have a half-used packet of puff pastry in my freezer, but now that I’ve tried these curry puffs, I’ve added another dish to my arsenal for using up pastry.

I thought curry puffs were complicated. Ha! How wrong I was. Kat whipped these up in a jiffy. A great tip is to boil the potatoes in advance and let them cool and dry out. It will keep the moisture to a minimum and give you crispy pastry. It also means making the puffs themselves takes a fraction of the time.

The spice load in this recipe is pretty conservative. Feel free to throw more in, if that’s what floats your boat. You could also use pretty much whatever veggies you have at hand.

This is another great idea to cook in advance, then keep handy in the fridge or freezer for lunches, light meals or picnics.

Curry puffs

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Serves: 16 pieces Prep Time: Cooking Time:


  • 2 tablespoons vegetable oil
  • 1 large red onion, peeled and finely chopped
  • 500gm potatoes, scrubbed and diced into 1cm pieces
  • 3-4 chard or silverbeet leaves, stems removed and shredded
  • 2 carrots, grated
  • 1/2 teaspoon salt
  • 2 tablespoon curry powder
  • 4 sheets puff pastry, defrosted
  • 1 egg, beaten
  • 1 cucumber finely diced
  • 1 cup yoghurt
  • 1 teaspoon cumin powder


  1. Boil the potato pieces until almost completely cooked. Drain and allow to cool.
  2. Heat the oil in a large frying pan and fry the onion, potato and carrot for a few minutes until all the ingredients start to soften. Add the chard, salt and curry powder and cook for 2-3 minutes more. Remove from the heat and allow to cool. Adjust the seasoning to taste.
  3. Heat the oven to 190ºC. Cut the pastry sheets into quarters and place a large spoon of the filling in the centre of each.
  4. Brush the pastry edges with egg and fold into triangular parcels, pushing the filling into the corners and crimping the edges with a fork. Brush the top of each triangular pastry with more beaten egg and place on a lined baking tray.
  5. Bake for 20-25 minutes, until golden brown. Allow to cool slightly and serve with a little of the cucumber raita.

For the raita:

  1. Combine the yoghurt, cucumber and cumin and add salt to taste.

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