Vegetarian curry puffs – a great way to turn leftover curry into something amazing and delicious. Perfect as a tea time snack or a light dinner. This post doesn’t have a recipe, but an option to repurpose the leftover curry.
These puffs are a fabulous way to turn last night’s meal into 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.
This is not a traditional Asian curry puff recipe in any regard, but a great substitute when you are craving something in the 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 into something unusual and delicious evening snack on a busy mid-week.
I’ve used a day-old curried potatoes and peas (aloo mutter) for filling. You can also stuff curry puffs with any leftovers such as jeera aloo, knol khol curry, aloo palak, roasted baby potatoes, aloo gobi, paneer jalfrezi and chickpea salad. This is also a great way to entice picky kids to eat healthy meals.
Looking for more recipes with puff pastry sheets? Then check mini apple turnover, paneer puff, pesto puff pastry pinwheels and air fryer cinnamon rolls on the blog.
Variations and Substitutions
These ridiculously easy potato 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 curry puff filling with random veggies as shown in Vegetarian stuffed zucchini boats. The options for stuffing are endless, you can stuff it with just anything you and your family enjoy! You can substitute store bought puff pastry sheets with frozen paratha.
Notes on Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Pastry sheets: 9 squares (each 5 x 5 inches)
Butter: 2 tbsp
Water: to apply at edges to seal
Leftover curry: 2 cups
How to make vegetarian curry puffs?
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 inch squares. You will get around 9 squares.
Preheat oven to 200 C for 10 minutes.
Line the baking sheet with parchment paper.
Place 1-2 teaspoon leftover curry into the centre of the 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 sheet.
Repeat the process for the rest of the pastry sheets.
Brush the top of each puff with melted butter.
Bake for 15- 20 minutes or until puffs rise and turn light golden brown.
Enjoy delicious curry puffs with tomato ketchup, yogurt mint sauce, spicy yogurt sauce, or any sauce of your choice.
Tips and Tricks
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 the pastry sheet with frozen paratha.
Baking time may vary, so keep an eye on the puffs and turn the oven off once they begin to turn light golden 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 the product you are using, such as ready-rolled pastry sheets or pastry blocks. Always follow the instructions provided on the packaging.
FAQ
Place curry puffs in the lined baking sheet and heat in pre heated oven for 3-5 minutes or until piping hot.
Of course you can. Place leftover curry puffs on a baking sheet with spacing between puffs, pop it in the freezer and leave it for 3-4 hours or until puffs harden. Take the baking sheet out of the freezer, transfer the puffs to the ziplock bag or a freezer friendly container and store in the freezer for up to 3 months.
KEEP IN TOUCH
Do let me know if you make these simple vegetarian curry puffs with leftover curry. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Related
Curry Puffs with leftover curry
Equipment
- 1 Baking tray
- 1 Parchment paper
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 9 puff pastry sheets each 5 x 5 inches
- 1 tablespoon butter melted
- water to apply at edges to seal
- 2 cups leftover curry
Instructions
- Thaw frozen pastry block at room temperature for 3 hrs.9 puff pastry sheets
- 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.2 cups leftover curry
- Brush the edges with water, this helps to seal the edges.water
- 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.1 tablespoon 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
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
