Curry Puffs with leftover curry
Curry puffs - a great way to turn leftover curry into something amazing and delicious. These puffs are a quick, easy and healthy tea time snack option. This post doesn't have any recipe but an option to use up the leftover curry.
- 9 Puff pastry sheets each 5 x 5 inches
- 1 tbsp Butter melted
- Water to apply at edges to seal
- 2 cups Leftover curry
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.
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.