Name: Curry Puffs with leftover curry
Prep time: 10 min
Cook time: 15 min
Total time: 205 min
Yield: 2 people
Ingredients: 9 Puff pastry sheets (each 5 x 5 inches); 1 tbsp Butter (melted); Water (to apply at edges to seal); 2 cups Leftover curry

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Curry puffs – a great way to turn leftover curry into something amazing and delicious. These puffs are a quick, easy tea time snack option. This post doesn’t have any recipe but an option to repurpose the leftover curry.

These puffs are a fabulous way to turn last night meal to an entirely new dish the next day. The best part is that food wastage is reduced which in turn saves money and time you spend in the kitchen to cook a dish from scratch.

Curry puffs – a perfect way to use up leftovers

This is not a traditional Asian curry puffs recipe in any regard, but a great substitute when you are craving for something on evenings.

This is an ideal option when you have lots of leftover curries or you don’t want to feed a day old dish to your family but want to transform it to something unusual and delicious evening snack on busy mid-week. I’ve used a day old aloo mutter (potato peas curry) for filling. You can also stuff curry puffs with any leftovers such as Jeera Aloo, Vegetable Chettinad, Paneer Jalfrezi, Chickpea Salad. This is also a great way to entice picky kids to eat their healthy meal.

Curry puffs recipe variations

This ridiculously easy curry puffs can be adapted to suit your taste preference. Not only leftover curries, but these puffs could also be made with random veggies lying in the refrigerator or that are about to end up in the bin. You can make the stuffing with random veggies as shown in Vegetarian stuffed zucchini boats. The options for stuffings are endless, you can stuff with just anything you and your family enjoy! You can substitute pastry sheet with frozen paratha.

Ingredients

1 cup = 250ml ; 1 tbsp = 15ml

Vegan

Pastry sheets: 9 squares (each 5 x 5 inches)

Butter: 2 tbsp

Water: to apply at edges to seal

Leftover curry: 2 cups

Instructions

Thaw frozen pastry block at room temperature for 3 hrs.

Lightly flour the work surface and pastry, roll out and cut into 5 x 5 inches squares. You will get around 9 squares.

Preheat oven at 200 C for 10 minutes.

Line the baking tray with parchment paper.

Place 1-2 tsp leftover curry into the center of puff pastry leaving the edges.

Brush the edges with water, this helps to seal the edges.

Now fold over to form a triangle, press the edges together to seal.

Press with a fork around the edges to further seal in the filling.

Carefully place them on the baking tray.

Repeat the process for rest of the pastry sheets.

Brush top of each puff with melted butter.

Bake at for 15- 20 minutes or until puffs rise and turn light brown.

Enjoy delicious curry puffs with tomato ketchup, yogurt mint sauce, green chutney or any sauce of your choice.

Notes

All the above measurements are for guidelines only. Use ingredients as per your requirement.

For the filling, any semi-dry curry or side dish works.

You can replace pastry sheet with frozen paratha.

Baking time may vary so keep an eye and make sure to turn off the oven once puffs start to turn light brown.

This is NOT a recipe but an option to use up the leftover curry. Feel free to customise to suit your preference.

Defrosting time may vary depending on what product you use such as ready rolled pastry sheets or blocks. Follow the instructions on the packet.

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