Pea and Potato Curry Puffs

These pea and potato curry puffs are inspired by a recipe I made all the time growing up. These curry puffs were almost identical but I made them using a prawn and potato curry. Whenever my parents had friends over or threw a party they were always the first thing I would want to make.

They are so simple and delicious and a real crowd-pleaser. Now that I am vegetarian I have replaced the prawns with peas and they are just as good!

Pro tips!

When working with puff pastry it is important to make sure the pastry does not get too warm. If it gets too warm the pastry will not rise properly. By working quickly, and placing the pastry in the freezer to cool for 15 minutes before using, you can ensure your pastry rises well.

You must ensure the oven is fully preheated before cooking the pastries. Putting them in when the oven is too cool can also prevent a good rise.

It is also important to ensure the potatoes are soft when you add them to the onions. If you do not do this they will be hard and difficult to mash. If you do add them to the pan too soon add a few splashes of water to help them soften.

Vegan pea and potato curry puffs

If you want to make these pastries vegan just check the ingredients of the puff pastry you are buying. Margarine is used to make a lot of supermarket puff pastry instead of butter. Most of it is, therefore, vegan. If you replace the egg wash with some dairy-free milk or aquafaba these pastries will be fully vegan.

If you aren’t vegan, however, feel free to use an all-butter pastry as I find these taste slightly more indulgent then their vegan counterparts. My favourite pastry to use is Jus Rol all-butter puff pastry.

How long will my pea and potato curry puffs last?

Personally, I think these taste best when they are fresh from the oven. If you would like to keep them longer, you can store them in an airtight container in the fridge. They should keep well for at least 3 days.

Can I freeze my curry puffs?

Yes. Once the curry puffs are cooked you can freeze them. To reheat them defrost them fully and then place into the oven at 200C/180C fan until they are piping hot all the way through.

Nutrition

Although this isn’t the healthiest recipe there are some health benefits to these pea and potato curry puffs. The health benefits of the spices added to curries should not be forgotten. To get the most out of your spices it is best to make sure they are as fresh as possible. When buying herbs in the supermarket look for the herbs with the furthest away best before date.

Amongst other things turmeric is an anti-inflammatory and a powerful anti-oxidant. Turmeric is even used in medicinal ways in India and China. Meanwhile, cumin also has anti-inflammatory as well as antibacterial properties.

Coriander retains most of their health benefits when eaten fresh, as opposed to dried. Coriander is high in vitamins A, C and K and also contains anti-inflammatory polyphenols. I have been reading the book ‘Food for Life’ which has helped teach me a lot about how various foods can be included in your diet to improve your health.

Similar recipes

If you like this recipe then check out some of my other vegetarian appetisers, picnic food, and snacks:

• Sweet potato and feta pastries
• Spicy noodle spring rolls
• Cheese and garlic mini crescent rolls
• Kimchi and cheese Korean dumplings
• Vegetarian afternoon tea sandwiches

Pea and Potato Curry Puffs

5 from 1 vote

Pea and potato curry flavoured with cumin, turmeric and garam masala in mini puff pastry pasties

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 14 Curry Puffs

Course: Appetizer, Party Food, Snack

Cuisine: Indian

Calories: 109

Ingredients Method

Ingredients

  

• 320g/11oz of ready-rolled puff pastry
• Flour for dusting
• 1 egg beaten
• 150g/5oz peeled potato around 1 medium potato
• 2 tsp vegetable oil
• 1/2 small onion finely chopped
• 1cm/0.5inch fresh ginger finely chopped or grated
• 1 large garlic clove finely chopped or grated
• 1/4 tsp chilli powder or 2 tsp finely chopped fresh chilli
• 1/4 tsp curry powder
• 1/4 tsp turmeric
• 1/4 tsp ground cumin
• 50g/2oz frozen peas
• small handful of fresh coriander chopped

Method

 

1. Halve or quarter the potato. Boil the potato in a pan of boiling water until soft and mashable. Around 15-20 minutes depending on the size. Drain and set aside to cool.
2. Heat the oil in a medium frying pan on a medium heat. Fry the onion until soft, around 5 minutes.
3. Add the ginger, garlic and fresh chilli (if using) into the pan and fry for a further minute.
4. Combine the dried spices in a small bowl with 1 tbsp of water then add to the frying pan. Cook for 3 more minutes.
5. Cut the potato into 1cm cubes and add to the pan with a pinch of salt. Stir and squash the potatoes. Cook for 5 minutes continuing to squash the potatoes.
6. Add in the frozen peas and cook for around 3 minutes until the peas are cooked through. The mixture should be dry but add a splash of water if it is sticking to the pan.
7. Take off the heat and stir in the coriander.
8. Leave the potato mixture to cool completely.
9. Preheat the oven to 220°C/200°C fan (425°F/400°F).
10. Lightly flour a work surface, lay out the pastry and, using a 9cm/3.5inch circular cutter, cut out discs of pastry. Re-roll the leftover dough to cut as many discs as you can.
11. Place the discs on baking trays lined with baking paper. Use the egg wash to brush one half of each pastry dish. Take a disc in your hand, place a tablespoon of mixture in the centre, fold over and crimp the edges with your fingers.
12. Once all of the pastries have been assembled, evenly space them on the baking tray and brush all over with egg wash.
13. Bake in the oven for 16-20 minutes until golden all over. These are best served warm!