Flaky puff pastry filled with a spicy curried potato filling, these potato curry puffs are a brilliant snack or lunch box filler. They’re perfect to take along to parties or picnics. Suitable for vegetarians or vegans.
My latest pastry creation is the humble curry puff.
When we travelled to Malaysia a few years ago curry puffs were extremely handy. They're a cheap, convenient snack that's available pretty much everywhere. Perfect for filling up hungry little tummies.
I’ve made my own version full of a spicy curried potato and chickpea filling. They’re a great snack, light meal or lunch box filler.
What are curry puffs?
Curry puffs are small savoury pastries that are very popular in some Asian countries, for example Malaysia. They’re a great snack and they’re readily available in food courts and outlets. They are a bit like a pasty, although a little smaller.
My version is Indian-spiced, vegetarian and vegan, and made with ready made puff pastry for speed.
If you’re interested in learning more about Malaysian food you might like this vegan nasi lemak recipe.
You can enjoy curry puffs on their own as a quick but filling snack.
However, you could also add them to a lunchbox with some chopped veggies, perhaps a pickle or two and your favourite sweet lunchbox fillers.
If you want to make more of a meal out of them you could serve them as a starter or side dish with other curries.
More recipes you might like
You could make a delicious vegan Indian feast with the potato curry puffs and any of these delicious Indian dishes:
- one pot potato and chickpea curry
- one pot sweet potato and lentil coconut curry
- mixed vegetable curry
- cauliflower and potato pakora
- root vegetable curry
- rhubarb chutney
How to make potato curry puffs
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Potato curry puffs
- 2 medium potatoes peeled and chopped
- 1 tablespoon sunflower oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion peeled and chopped
- 2 cloves garlic peeled and chopped
- 1 inch piece of ginger peeled and chopped
- ½ teaspoon turmeric
- 200 g tinned chickpeas half a standard tin, drained and rinsed
- ½ tablespoon garam masala
- Small handful fresh coriander chopped
- 375 g sheet ready rolled puff pastry
- Dairy free milk for brushing
- First boil two peeled and chopped potatoes in a large pan until soft. Drain and set aside.
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Heat the oil in a frying pan and add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds. When the mustard seeds start to pop add 1 chopped onion.
- Reduce the heat, stir well and cook gently until the onion is soft.
- Add 2 chopped cloves of garlic and a 1 inch piece of ginger, chopped, stir and cook for a further minute. Add ½ teaspoon turmeric, stir and cook well for a further minute.
- Stir through the two cooked potatoes and ½ tin of chickpeas and mash well. Stir through ½ tablespoon garam masala and chopped fresh coriander if using.
- Allow the filling to cool slightly.
- Unroll your sheet of puff pastry. Cut into six squares. Put a spoonful of potato mixture in the centre and fold over. Press the edges tightly together.
- Brush the pastries with plant-based milk. This isn't essential but will help them to turn more golden brown in the oven.
- Bake for 20-25 minutes until golden brown.