Cheesy Curry Puffs
2 tbsp oil
1 cup finely chopped red onion
3 cloves garlic, finely minced
1/2 tsp turmeric
1 tsp coriander powder
1 1/2 tsp 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)
1/2 tsp lemon juice
1/2 cup chopped cilantro
2 medium potatoes, peeled and finely diced
1 tsp salt Puff pastry or pastry sheet (or you can even use wonton wrappers)
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
Curry Puffs is a well loved Malaysian street food especially at tea time (usually around 3-4pm). It is actually popular in Malaysia and Singapore. It is filled with a variety of filling such as lamb, potatoes, peas or a combination but flavored with Indian spices (cumin, coriander, turmeric). It’s super addictive. I began making variations of it here years ago with local ingredients but still retaining the original spice and flavors. Tillamook cheese is one of the variations I use for my filling, combined with ground lamb or potatoes. Growing up my mom made curry puffs regularly for snacks and there was never enough to satiate us. Every time I go home to visit, its my very favorite snack to load up on. Brings back memories of home!