Nut-Free Curry Puff

Indulge in the golden, flaky delight of Nut-Free Curry Puffs, a mouthwatering snack perfect for sharing or savoring solo! This easy recipe combines a spiced medley of tender potatoes, sweet carrots, and vibrant peas, all infused with aromatic curry powder, turmeric, and cumin seeds. Encased in crisp, buttery puff pastry, these hand-held parcels are an irresistible treat for any occasion. Perfectly suited for those with nut allergies, these curry puffs are both inclusive and satisfying, making them a crowd-pleasing favorite. Ready in under an hour and baked to golden perfection, they’re a sensational appetizer for parties, afternoon tea, or a light lunch paired with your favorite dipping sauce.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 16

Ingredients

• 2 sheets frozen puff pastry sheets
• 2 medium potato
• 1 medium carrot
• 0.5 cup frozen peas
• 1 medium onion
• 2 cloves garlic
• 1 inch piece ginger
• 2 tablespoons curry powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 egg
• 1 teaspoon water

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel and dice the potatoes and carrot into small cubes. Finely chop the onion, garlic cloves, and ginger.

Step 3

In a large pan, heat the olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 4

Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.

Step 5

Stir in the curry powder and turmeric powder, and cook for another minute until the spices are fragrant.

Step 6

Add the diced potatoes, carrots, and peas. Season with salt and black pepper, stirring to coat the vegetables with the spice mixture.

Step 7

Pour in about 1/4 cup of water, stir again, cover with a lid, and let the vegetables cook until they are tender, about 8-10 minutes. Stir occasionally to prevent sticking.

Step 8

Remove the vegetable mixture from the heat and let it cool slightly.

Step 9

On a floured surface, roll out the puff pastry sheets to smooth out any creases and cut each sheet into 8 equal squares.

Step 10

Place a tablespoon of the vegetable filling in the center of each pastry square.

Step 11

Beat the egg with 1 teaspoon of water to create an egg wash.

Step 12

Brush a little egg wash along the edges of a pastry square, fold it over to form a triangle, and press the edges with a fork to seal. Repeat for all squares.

Step 13

Place the puffs on the prepared baking sheet and brush the tops with the egg wash for a golden finish.

Step 14

Bake in the preheated oven for 20-25 minutes, until the puffs are golden brown and puffed up.

Step 15

Remove from the oven and let them cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	820.4 grams (820.4g)

Amount per serving	% Daily Value*
Calories	1458

Total Fat 84.70g	109%
Saturated Fat 18.80g	94%
Polyunsaturated Fat 8.30g
Cholesterol 205mg	68%
Sodium 7531mg	327%
Total Carbohydrate 156.00g	57%
Dietary Fiber 15.80g	56%
Total Sugars 20.30g
Protein 26.70g	53%

Vitamin D 48IU	240%
Calcium 170mg	13%
Iron 18mg	101%
Potassium 2035mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 7.2%

Carbs: 41.8%