Curry puffs are a popular snack in Sri Lanka, selling all over the country. This Sri Lankan version is a more western one – with puff pastries in place of handmade dough. Shop-bought puff pastry is usually used, but I did my puff pastry, as there was no in our local store. Using my recipe here, too, you can make your own rough, simple pastry.
These are great for holiday fun as appetizers. They can be quickly installed and frozen before necessary. The whole process is much better with shop-purchased puff pastries and aromatic spice blends!
Ingredients Used In Vegetable Curry Puffs :
-
- Puff pastry, thawed
- Onion
- Garlic
- Ginger
- Carrots
- Potatoes
- Chopped
- Peas
- Green onions
- Parsley
- Olive oil
- Curry powder
- Garam masala
- Turmeric
- Salt to taste
- Pepper to taste
- thyme
- Water/vegetable stock
How To Make Diclinous Vegetable Curry Puffs?
Roll out the bouillon to around 3 mm in thickness. You will also need to stretch it out until it has the perfect thickness if you use the potted pastry sheets.
Print out the puff pastry circles using a 3.5-inch cookie cutter. Otherwise, the puff pastry can also be sliced to 3.5 – 4″ squares.
Flatten out the corner and put on your palm of the puff pastry circle. Then fill the middle with a generous potato spoonful and pea filling while the palm is slightly cupped.
Moisturize the edge and fold it to form a half-circle of the puff pastry. Stick your fingertips to the side first, then grind the advantages to a bend. (For more information, see photos in the post.)
Fold the edges with your fingertips, and then crimp them with a gate, as above when using square pastries.
Set the pastries on a parchment bakery, covered with paper wrap or clean fabric. Put them on parchment paper. Repeat and fill with the whole pie.
Some Other Tips Used In Making Vegetable Curry Puffs :
The filling of 25 to 26 curry puffs is appropriate (3.5-inch pastries). This could vary according to the number of pies you put into and curry puff and how long filling it takes.
The curry puffs breathe in the oven as they are baking. But the seams mustn’t open with a fork while or after baked. They should be appropriately sealed. The excessive filling may also result in the division of curry puffs.
If the curry puffs open a little over the seam during baking, use a chop-stick (or something similar) to press the pastry seam gently down as soon as the pastries are taken out of the oven. When wet, the pie is more smooth.
