Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

My blogger friends Barbara Cooks and The Seaside Baker coordinated a challenge with Melissa’s Produce. Everyone who wanted to participate got a handful of ingredients in the mail from their farm. The challenge was to use 3 to 4 items from the box plus 2 to 3 items of your own choosing to create a dish and blog about it.

Mixed Vegetable Curry Puffs

I thought about making a quinoa pilaf and about making a mixed vegetable korma but my mind kept going back to curry puffs. Curry puffs are delicious little packets of puff pastry usually filled with a curried potato mixture. They are available in pretty much every corner bakery in India, each with their own take on these flaky bites of goodness.

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

I made my curried vegetable mixture with potatoes, leeks, fava beans and mushrooms. I stirred in the beets at the end so that they wouldn’t turn the whole mixture pink. I added some tangerine juice to the egg wash thinking it would add a touch of sweetness. Although I did not taste any tangerine, the color came out beautifully golden brown and caramelized.

Mixed Vegetable Curry Puffs

I think I ended up using more than 3 other ingredients if I count all the spices separately. But in Indian cooking chili powder, turmeric and garam masala are basics, kind of like salt and pepper, so I think I’m okay!

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

Mixed Vegetable Curry Puffs

  • Prep time: 30 min
  • Cook time: 30 min
  • Total time: 1 hrs
  • Yields 1 dozen

Ingredients

  • 1/2 lb potatoes, cut into 1/4 inch pieces (I used little Dutch yellow potatoes)
  • 1 1/2 cups cleaned and thinly sliced leeks
  • 1/2 cup cooked fava beans
  • 1/4 cup dried chanterelle mushrooms
  • 1/3 cup beets, chopped (about 1 small beet)
  • 2 tbsp oil or ghee
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala
  • 1/2 tsp salt
  • 1/2 tbsp lemon juice
  • 2 sheets of puff pastry (a 17.9 oz package), thawed
  • 1 egg
  • juice of 1 tangerine

Instructions

  1. Soak the mushrooms in 3/4 cup of luke warm water. Set aside. Soak for 30 to 60 minutes.
  2. Heat the oil or ghee in a wide saute pan over medium heat. Add the leeks and cook until soft. About 10 minutes. Stir every few minutes.
  3. Add the potatoes, chili powder, turmeric, garam masala and salt. Add 1/2 cup water. Stir. Cover and cook for 15 minutes, until the potatoes are soft. Stir every 5 minutes to make sure the vegetables are not sticking to the pan. If it gets really dry, add a little more water.
  4. While the potatoes are cooking. Chop the mushrooms. Toss out any parts that are still woody or tough. Set aside.
  5. Once the potatoes are cooked, add the fava beans and chopped mushrooms. Stir. Cover and cook for 5 more minutes.
  6. Add the beets. Stir gently and cook for two more minutes. Turn off heat and add the lemon juice. Stir gently again and let the mixture cool.
  7. Preheat oven to 400 degrees Fahrenheit.
  8. Cut each sheet of puff pastry into 6 even pieces but cutting into thirds lengthwise and into half width-wise.
  9. Place 2 tablespoons of filling on to a section of pastry. Brush the edges of the dough with water to help it seal and fold into half. Press the edges together with a fork.
  10. Cut a few vent holes in the top crust of the pastry.
  11. Whisk together the egg and the tangerine juice and brush onto each pastry. Coating it with a thin layer of egg and juice mixture.
  12. Transfer the pastries onto a parchment lined baking sheet.
  13. Bake for 15 to 18 minutes until golden brown and flaky.
  14. Serve warm.

Notes

  • You can make half and freeze the filling, or even make the whole thing and freeze them after you make them.
Nutrition Info
Serving Size 1 pastry Sodium 263mg
Calories 216 Trans Fat 0g
Carbohydrates 21g Fat 13g
Protein 4g Cholesterol 17g


Leave a Comment on “Mixed Vegetable Curry Puffs”

    • Hi Lynn! Unfortunately they are all gone. 🙁 We ate them for dinner. Super unhealthy, I know. But SO good!
      They don’t take that long to make at all. And you can make it in stages. Make the curried vegetables and refrigerate them, they’ll keep for a couple days. Then bake the puffs when you have time.

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