Curry Puffs

​HAPPY HOLIDAYS!
 
Since the outbreak of COVID-19, we have spent the year at home: walking in our neighborhood, gardening, teaching online, stepping out to shop only as needed (always wearing masks) and cooking up a storm. We have a standing Happy Hour once a week via Zoom with some good friends. But drinking on an empty stomach is not a great idea. So, our favorite go-to Happy Hour snack has become Curry Puffs. Now we keep a stash in the freezer for snacking at other opportune times. During this holiday season, we hope you’ll enjoy them, too.  

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PART ONE: VEGETABLE CURRY
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Ingredients for Vegetable Curry

• ¼ cup vegetable oil
• 2 cloves garlic, pressed
• 2 shallots, chopped finely
• 1½ tsp ground cumin
• 1½ tsp mustard seeds
• 1½ tsp ground fenugreek
• 1½ tsp ground cardamon
• 1 T curry powder
• ½ tsp turmeric
• ¼ tsp dried red pepper flakes
• ½ tsp garam masala*
• 1 cauliflower head (about 1 pound) cut into 1-inch florets
• 1½ pounds boiling potatoes, peeled and cut into 1-inch cubes
• 2 tomatoes, chopped
• ½ cup chopped cilantro
• ½ cup water
• 1 tsp salt
• 16 oz frozen peas
• 1 – 2 T olive oil

* Garam malasa is a blend of various ground spices used to accentuate Indian dishes. There are many varieties of masalas that accentuate a particular flavor. The one we make uses cinnamon stick, green cardamom pods, cloves, cumin seeds, coriander seeds and black peppercorns. There are many garam masalas readily available in local markets as well as online recipes. Stored well, they last for a long time.

Cooking the Vegetable Curry (yields about 3 quarts)

1. In a wok or large frying pan, heat oil over moderate heat. Add the garlic and shallots and stir for a minute. Next add of the spices and stir for another minute or so.
2. Add potatoes and ½ cup of water, and stir. Cook for about 10 minutes, stirring. (Potatoes need more time than cauliflower to cook.)
3. Add the cauliflower and tomatoes, ¼ cup of cilantro, stir and bring to a simmer. Cook covered on low heat for about 15 minutes, until vegetables are tender.
4. Do a taste test. Add salt and adjust seasoning, adding any of the spices in Step 1 to your liking.
5. Add the peas and the rest of the cilantro. Cover again and cook for 2 minutes.
6. Depending on the mixture, you can add 1 to 2 tablespoons of olive oil to bind the mixture.
7. Let the mixture cool to room temperature (or refrigerate overnight) before making the pastry puffs.

​PART TWO: CURRY PASTRY
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Ingredients for Curry Puffs

• 4 packages frozen Pepperidge Farm pastry sheets
• 1 egg, whisked

Making the Curry Puffs

1. Defrost the pastry puffs. (Overnight in refrigerator is okay.)
2. Preheat oven to 400ºF.
3. Cover at least cookie sheets with parchment paper.
4. Lay the pastry sheets out on a cutting board and cut the sheet into 9 squares (like a tic-tac-toe board).
5. Spoon about 2 tsp of vegetable curry into each square. (Try not to overstuff, otherwise the filling will leak out as it bakes.) Fold each square over into a triangle and crimp the edges.
6. Place the squares on the parchment paper and use a brush to egg wash the top of each triangle.
7. Place in hot oven and bake for about 20 minutes until golden.
8. Place baked curry puffs on cooling rack and repeat steps 1 to 8 until all pastry dough is used.
9. Any leftover vegetable curry can be used as a side dish or frozen in containers for making more curry puffs in the future.

Cut squares

Filling squares

Baking on parchment paper

​Note: You can freeze the curry puffs in a freezer bag. First lay them out separately on a tray or pie pan that will fit in your freezer. After they are individually frozen, place them in a larger freezer bag. That way you can enjoy them for snacks or a party. To serve, thaw them out first and then place them in a 350ºF oven for about 10 minutes until they are nice and hot.