Curry Puffs/ Veg Puffs (made with Puff Pastry)

By Pavani @napavani
Blogging Marathon# 53: Week 2/ Day 2 Theme: Movie Night Snacks Dish: Curry Puffs/ Veg Puffs Curry puffs or veg puffs used to be my favorite bakery item during school and college days. Egg puff was also ordered very frequently. After coming to the US, I learnt that they can be easily made at home using frozen puff pastry.
So for Day 2 of 'Movie night snacks', I made us some curry puffs and served them with good old ketchup :-) We watched a movie too while eating the snack, but now I don't remember the name of the movie. I used to have real good memory and knowledge of films when I was in India. But now, all the movies seem the same and I get confused between the actors. Also we've lost patience and interest in watching the long Indian movies. So most of the movie, read songs and fights, are seen in fast forward.
These curry puffs can be filled with any of your favorite stuffing or curry. Use the same filling you use for kachoris (curried peas is a great filling), caramelized onions, use just one veggie or a mixture. These puffs bake at a high temperature for a few minutes.
If you have the time, make your own puff pastry dough at home -- here's the recipe from Gayathri's blog. I used frozen one from Trader Joes. Ingredients: Makes 6 curry puffs Puff pastry - 1 sheet, thawed as per package instructions
For the Curry:
Potato - 1 medium, boiled and diced
Mixed Vegetables - 1cup (I used frozen mix veggies with corn, carrot, green beans, peas and corn)
Onion - 1 small, finely chopped
Green chili - 1, finely chopped
Ginger+garlic paste - ½tsp
Red Chili powder - ½tsp (add more for a spicy curry)
Garam Masala - ½tsp
Salt - to taste
Cilantro - 1tbsp, finely chopped
Method:
  • Preheat the oven to 450°F. Line a baking sheet with parchment paper and keep ready.
  • Heat 1tbsp oil in a pan, add onions, green chili and ginger+garlic paste. Cook till the onions turn translucent and are slowly getting brown around the edges, about 4~6 minutes.
  •  Next add the mixed veggies and potato. Mix well and cook covered for 5 minutes.
  • Stir in the red chili powder, salt and garam masala. Mix well and cook for 2 minutes. Turn off the heat and sprinkle the chopped cilantro.
  • Let the curry cool for 5~10 minutes.
  • In the meantime, roll the puff pastry out slightly. Then cut it into 2 halves and then each half into thirds to make 6 puff pastry rectangles.
  • Place 1~2tbsp of the curry on one half of the rectangle. Brush some water along the corner of the puff pastry and pull the pastry over the curry to cover it completely. Pinch the edges to seal. Using a fork pinch the edges even more.
  • Repeat with the remaining pastry. Place the filled pastries on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes or until golden brown. Serve hot with ketchup.

Lets check out what my fellow marathoners have cooked today for BM# 53.