This is a quick and easy family snack …. Potato Curry Puffs. Since I’ve still have potatoes on my pantry and some leftover frozen puff pastry, I quickly made this as an afternoon snack. Just boil the potatoes till soft, then fry it together with curry powder and onion with little milk. After wrapping the potato filling with the pastry, about 20 pieces, I stored half of them into the freezer. These can be baked as and when I feel like it or when I have unexpected guests for tea.
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Potato Curry Puffs
- Yield: 20 1x
Description
These easy, savory pastries are perfect to make when you have an unexpected guest.
Ingredients
- 1 packet Frozen puff pastry, (only need large 5 pieces) thaw pastry in chiller for few hour before use
- 450g Potato
- 3 tbsp Curry powder
- 4-5 tbsp Milk
- 1 large Onion, chopped
- 1 tsp Sugar
- 3/4tsp Salt or to taste
- 1tsp Chicken powder (optional)
- 1 beaten egg
Instructions
- Wash potatoes and peel skin. Boil potatoes with a pinch of salt until soft and tender for about 15-20 minutes Mash cooked potatoes with a fork, leaving some chunks behind.
- Add enough oil in wok, use medium heat fry onion and curry powder till fragrant.
- Add cooked potatoes together with the seasoning and milk, stir fry well. Dish up potato filling and leave to cool.
- Place puff pastry sheet on a lightly floured table top and use a pizza cutter to cut pastry sheet into 4 equal square sheets.
- Put potato filling (about 1 to 1.5 tablespoon) on pastry sheet (refer picture) leaving enough border so that it can be folded over and sealed.
- Egg wash the border and fold the edges together. Then use fork press down the edges to seal the border. Place the potato puffs on a lined baking tray and egg wash the tops of each puff..
- Bake at preheated oven at 200C for about 25-30 minutes or until golden brown.
- Category: Appetizer
Frequently Asked Questions
Can I freeze the unbaked curry puffs?
Yes — the recipe was specifically designed with this in mind. After shaping and sealing, place the unbaked puffs on a lined tray, freeze until solid, then transfer to an airtight container. Bake from frozen at 200C for 30-35 minutes until golden brown. The recipe notes the author stored half the batch this way. 
How do I keep the filling from making the pastry soggy?
The filling needs to cool completely before wrapping. Dish up the potato filling and leave it to cool before assembling. Warm filling creates steam that softens the pastry before it has a chance to crisp in the oven. Use about 1 to 1.5 tablespoons per puff and leave enough border to seal properly.
What type of curry powder should I use?
T3 tablespoons of a curry powder you like. A mild Malaysian or Indian-style curry powder works well here. If using a hot variety, reduce to 2 tablespoons and taste the filling before assembling. The milk (4-5 tablespoons) softens the spice level.
How do I get the edges to seal without them opening during baking?
Egg wash the border of the pastry square before folding, then press firmly with a fork all the way around. The recipe’s combination of egg wash plus fork crimping creates a double seal. Make sure there is no filling residue on the border — fat from the filling prevents a proper bond.
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Print Potato Curry Puffs
- Total Time: 50 minutes
- Yield: Makes 4
Description
Flaky pastry filled with spiced potatoes—a perfect appetizer for unexpected guests. These savory puffs are surprisingly easy to make!
Ingredients
- 1 packet (1 packet) Frozen puff pastry
- 1 lbs (454 g) Potato
- 3 tbsp (45 ml) Curry powder
- 4-5 tbsp (60-75 ml) Milk
- 1 large (1 large) Onion
- 1 tsp (5 ml) Sugar
- 3/4 tsp Salt
- 1 tsp (5 ml) Chicken powder
- 1 (1) beaten egg
Instructions
- Wash and peel potatoes.
- Boil potatoes with a pinch of salt until soft and tender (15-20 minutes).
- Mash cooked potatoes with a fork, leaving some chunks.
- In a wok, add oil and fry onion and curry powder over medium heat until fragrant.
- Add mashed potatoes, seasoning, and milk; stir-fry well.
- Dish up potato filling and let cool.
- Place puff pastry sheet on a lightly floured surface and cut into 4 equal squares.
- Place about 1-1.5 tablespoons of potato filling onto each pastry square, leaving a border for sealing.
- Egg wash the border, fold and seal the edges, pressing with a fork.
- Place potato puffs on a lined baking tray and egg wash the tops.
- Bake in a preheated oven at 392°F (200°C) for 25-30 minutes, or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Indian-inspired
Quick and easy!
Which brand of frozen puff pastry did you use for the curry puff?
Hi Nana, I bought the frozen puff pastry direct from the factory in Singapore. You can use any brand available in the supermarkets.