Curry Puff with Potatoes onions and carrots in a savory curry sauce and puff pastry
Prep Time30 minutesmins
Active Time15 minutesmins
Chilling Time1 hourhr
Total Time3 hourshrs45 minutesmins
Course: Appetizer
Cuisine: Asian, fusion, Japanese
Keyword: curry, curry puff, Puff Pastry
Yield: 18
Author: Abe L., Anne Willin
Materials
Curry Filling
1tbspbutter
1/2Mediumyellow onionfinely diced
2tbspgarlicminced
1tbspgingerminced
1 ½cupPotatoesfinely diced
1¼cupSweet Potatoesfinely diced
3/4cupcarrotshredded
1 cupvegetable broth
1 1/2cubesGolden Curry - Curry Roux -Medium Heat(Adjust to Spice level to preference-Mild, Med, Hot) Finely chopped
Salt & Pepper to taste
1sleevePuff Pastry
1eggBeaten for egg wash
Instructions
Making Curry
Over medium heat, cook onion, ginger, garlic, and butter till fragrant
Add potatoes, carrots, and vegetable stock.
Stir to prevent burning
When the stock is warm, add chopped curry roux and reduce heat to low
Mix until curry sauce is thick and cook on low for 10-15 minutes, until potatoes and carrots are cooked through
Turn off heat then refrigerate for at least 3 hours
Assembling curry puff
Preheat oven to 400 degrees
Beat egg in a separate ramekin
Lay out puff pasty
Cut dough into nine even squares (like making a tic tac toe board)
Fill each square in its center with 1 teaspoon of chilled filling
Bring one corner to its diagonal opposite corner to create the pastry triangles and seal along the seam. Stretch dough while filling/ Seal edges. Use the flat edges of a fork to score the edges with small lines.
Place each pastry on a greased baking sheet
Brush the egg wash along the top of each puff
Bake the curry puffs at 400 degrees for 17-20 minutes, or until golden brown