Baked Curry Puffs
Growing up in Malaysia, this is a street food that I love. My maternal grandfather loves all kinds of curry puffs. You can sometimes get it with sardine, curry chicken, vegetarian or even with sweet fillings. I added a bit of a twist to this recipe!
(Option: half the potatoes and add in cubed chicken breast if you want to have some meat in your puffs)
Ingredients:
800g potatoes, peeled and cubed into small cubes
1/3 cup olive oil
2 cups of peas (optional | sub with carrots if you like)
1 large brown onion, chopped (about 150grams)
110g Japanese curry powder
1 tbsp sugar
2 tsp MSG
Salt and white pepper to taste
6 frozen puff pastry
1 egg, beaten
Steps:
In a large wok or pot over medium high heat, cook the onions in the oil for 1 minute before adding the potatoes. (If you’re using meat, add it into the next step)
Cook the potatoes and onions for 10 minutes or until the potatoes are tender. Adjust the heat to avoid the potatoes from burning at the bottom of the pot/wok.
Add the curry power, sugar, MSG. Add salt and white pepper to taste, if necessary.
Once the potatoes are cooked through, turn off the heat and allow the mixture to cool.
Preheat the oven to 180 degrees C and line a baking tray.
Cut the sheets of frozen puff pastry. I cut mine into squares to make little triangles but you can cut them into circle to make half moons with a curry puff mould.
Scoop a filling into the middle of the cut pastry and seal it. Brush the puffs with egg wash and bake for 20 minutes or until golden brown.
Allow the puffs to cool before serving! Best enjoy while still a little warm!
