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Side Dishes
Cheesy Curry Puffs
By: Sheila Murty
Curry and cheese come together in these delicious, flaky puff pastries. They make a great appetizer or snack and are sure to be a hit at your next gathering.
55min serves 4
Ingredients
Filling
2 tbsp oil
1 cup finely chopped red onion
3 cloves garlic, finely minced
1⁄2tsp turmeric
1 tsp coriander powder
1 1⁄2tsp cumin powder
1 tsp cayenne powder ( or paprika if you don’t want heat)
1 tsp garam masala (optional; if you don’t have it, add another 1/2 tsp cumin)
1⁄2tsp lemon juice
1⁄2cup chopped cilantro
2 medium potatoes, peeled and finely diced
1 tsp salt Puff pastry or pastry sheet (or you can even use wonton wrappers)
Share:
Heat oil in pan and add onions. Then add garlic and fry till fragrant.
Add spices (medium heat) and fry for 1 minute, add potatoes and stir well.
Add 1/4 cup water to cover potatoes, partially cover, and cook till potatoes are soft and most of the water has been absorbed.
Add cilantro and lemon juice, and salt to taste, and stir.
The final important step, when filling is almost all the way cool, add Tillamook shreds and stir. When cool use to fill the pastry.
Roll out the pastry, cut out circles, fill with a tablespoon of filling, and seal. You can fry these in oil or bake them like I do.
To bake: Preheat oven at 350 F. Line a baking sheet with parchment paper.
Brush the curry puffs with some egg wash. Place the curry puffs on the baking sheet and bake for 25-30 minutes or until golden brown
