Cousins with an Indian samosa and Spanish empanada these curry puffs are all things right in the world. Crispy buttery pastry encases spiced fluffy potatoes and tender cauliflower. Peas are just the little green you need. Be warned you will not stop at one!
400g baby chat potatoes, chopped
1/4 cup melted ghee
1 brown onion, finely chopped
2 cloves garlic crushed
1 tablespoon grated ginger
1 teaspoon chilli flakes
1 teaspoon ground cumin
300g cauliflower florets, chopped
6 fresh curry leaves
sea salt and cracked pepper
1/2 cup frozen peas, thawed
Curry puff pastry
3 cups (450g) plain flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup ghee+
1/2 cup iced water
To make the pastry, place the flour, baking powder and salt in a large bowl and whisk to combine. Add the ghee and rub with your fingers until the flour is sand like in consistency. Gradually add the water mixing with your hands as you go until combined. Turn out onto a clean bench and knead for 3 minutes or until smooth. Place the pastry in a lightly oiled bowl. Cover with cling film and set aside to rest for 30 minutes.
Meanwhile place the potatoes in a saucepan with cold salted water. Bring the water to the boil over high heat and cook for 6 minutes or until tender. Drain and set aside. Heat the ghee in a large frying pan over high heat. Add the onion, garlic, ginger and chilli and cook stirring for 4 minutes. Add the ground cumin, cauliflower, curry leaves salt and pepper and cook for a further 4 minutes. Add the peas and toss to combine.
Divide the dough into 22 pieces. Roll each out into 9.5cm circles on a lightly floured surface. Place the circle in your hand and place a tablespoonful of the mixture in the middle. Pinch the edges well to seal and then twist to pleat. Repeat with remaining pastry and filling.
To bake: preheat oven to 220C. Place the curry puffs on large baking trays lined with non stick baking paper and bake for 20 minutes or until golden and puffed.
To fry: fill a saucepan 2/3 full with vegetable oil or ghee and heat to 180C on a deep frying thermometer. In batches lower the curry puffs and cook, turning for 4-6 minutes or until golden. Remove with a slotted spoon and drain.
Makes 22 curry puffs.
+if you can not get a hold of ghee use vegetable oil
++ curry puffs can be frozen uncooked. Thaw before cooking.