Curry puffs

Season: Summer/Autumn

Type: Starters

Difficulty: Easy

Makes: 16

Fresh from the garden: potatoes, onions, garlic, peas or beans, coriander, eggs

Recipe source: Adapted from Bill Granger’s Asian Food


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • mezzaluna
  • medium saucepan
  • large non-stick frying pan
  • peeler
  • pastry brush
  • scales
  • colander
  • bowls – 1 medium, 1 large
  • whisk
  • baking trays
  • serving plates
  • wire rack


  • 300 g potatoes
  • 1 small onion
  • 1½ tbsp. grated ginger
  • 2 garlic cloves
  • 1 tbsp canola oil
  • 1 teaspoon curry powder
  • 100 g peas or beans
  • small handful coriander leaves
  • 1 egg
  • 4 sheets puff pastry, thawed

What to do

  • Set out your ingredients.
  • Preheat the oven to 190oC.
  • Peel and dice the potato. Cook in boiling water for 8 minutes, add the chopped beans, continue to cook for another 2 minutes, then drain in a colander.
  • Peel and chop the onion and garlic. Peel and grate the ginger.
  • Heat the oil in a large frying pan over medium heat. Add the onion, ginger, and garlic and cook for 5 minutes or until softened. Add the curry powder and cook, stirring constantly for 20 seconds. Add the cooked potatoes and beans, increase the heat to medium-high and cook, stirring for 2 – 3 minutes. Remove from the heat.
  • Chop the coriander and add to the potato mix with some sea salt and pepper.
  • Cut each pastry sheet into 4 squares. Lightly brush around the edge of the pastry rounds with water and place 1 flat tablespoon of the mixture on each. Fold to make a triangle, press the edges together with a fork and brush with lightly beaten egg.
  • Bake for 15 – 20 minutes or until crisp and golden.

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