Whenever I feel the need to be popular with friends or family, I make a batch of these curry puffs to share! The filling of these little bad boys have an amazing burst of earthy flavours which is encased with golden flaky pastry that will crumble in your mouth. I promise you, once you have tried one, you will come back for more!
It’s been a rough few weeks in the household. Our little girl is teething and refuses to go through the night without waking us all up at least 3 times. Most mornings I unwillingly wake up extremely tired to the cats whining for breakfast and Steph moving about with Maddy in her arms. I tell myself, “It’s all worth it” and get out of bed ready to start the day only to hop back in for that extra 5 mins that will make zero difference.
Fortunately for me, no matter how tired I get I will always have enough energy to make curry puffs. They are really easy to make, taste fantastic and require no skills whatsoever. They are particularly good for potluck dinners or any other occasion that require bringing a plate of food.
Over the years I have developed 3 solid recipes that I can always rely on for any such potluck occasion. These are my potluck 3:
As you can see, I am a big fan of finger foods. These three are proven crowd pleasers and are always gone before people start coming round for seconds. However, it seems curry puffs have fizzled in popularity, much like fruit bowl haircuts, turtle neck sweaters and hot boy bands.
This has prompted me to share my family’s curry puff recipe. It’s time we bring back the “puff”! My recipe is a little different to the others on the internet. We add a bit of soy sauce in ours which is a little left-field but it works! These are also baked rather than deep-fried, which means they are much better for you health-wise. I know what you’re thinking… healthy? Yehhhh, I don’t usually set out to make food healthy but it’s summer here in Australia. That means everyone’s in shorts, t shirts, Y back singlets and maybe the odd Speedo? Whatever the case, I need to look after my figure for five more months or so before I can pack on weight again and hibernate for the long winter. So until then, I must and shall remain disciplined.
If you have read this post and have been somewhat inspired, then I urge you to join the resurgence. Too many events have gone by without one curry puff being served. Change starts with you. Make a batch and prepare yourself to be popular when everyone asks “who made them curry puffs?!”
Oven Baked Curry Puffs
These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!
- 200 gm white potato, peeled and diced into small cubes
- 4 tbsp water
- 250 gm sweet potato, peeled and diced into small cubes
- 150 gm carrot (roughly 2 large carrots), peeled and diced into small cubes
- 2 tbsp vegetable oil
- 1 small brown onion, chopped finely
- 2 garlic cloves, chopped finely
- 2.5 tbsp curry powder (37.5 ml)
- 500 gm beef or pork mince
- 1.5 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp soy sauce
- 6 puff pastry sheets
- 1 egg
- 1 tbsp milk (15 ml)
Prep all your ingredients.
In a bowl add the potato and carrots with 2 tbsp of water. Cover it with cling wrap and cook in the microwave for 7 mins on high. Once done, keep the potato and carrots covered and set aside.
Repeat the process with the sweet potato, using 2 tbsp of water but for 6 mins in the microwave.
Using a fork, mash the sweet potato and then put aside. If the sweet potatoes are still too hard then put it in the microwave for a further minute.
In a non-stick pan on high heat, add the oil and fry the onions and garlic for roughly 30 seconds.
Add the curry powder and continue frying for another 30 seconds.
Add the mince to the pan and with a wooden spoon, separate the mince into small chunks. Continue to stir and cook for roughly 4 - 5 minutes.
Turn down the heat to medium - low and add the potato, sweet potato, carrots, salt, sugar, pepper and soy sauce to the pan. Combine thoroughly and continue to stir with a wooden spoon to avoid burning. Cook for roughly 10 -12 minutes to thicken and reduce the filling. (Note 1)
Check the filling for seasoning and curry flavour. Adjust according to your taste and then take the pan off the stove and allow the mixture to cool down.
Take out the puff pastry from the freezer and allow 10 - 15 mins to thaw. (I recommend only taking 2 out at a time so that they don't go too soft)
Line the baking trays with baking paper.
Cut the puff pastry into thirds lengthways and crossways (i.e. into 9 pieces).
Place the pastry square in your palm with the unexposed side facing up and add the mixture using the tablespoon sized measuring spoon. (Note 2)
Crimp the sides of the puff with a fork and place them on the baking tray.
Set your oven on 200 °C fan-forced.
In a small bowl, beat the eggs and add milk. Brush the curry puffs with the egg wash.
Bake the curry puffs in the oven for 15 - 17 mins or until golden.
Let them cool on a rack.
- The filling should be a little gooey and not too moist. The reason being is that the puff pastry will go soft quicker after baking if the water content of the curry filling is too high.
- The side that is exposed to the air while thawing the puff pastry should be the side that touches the palm of your hand. This is because the the exposed side is drier and easier to work with.