Singaporean · Snack
Curry puffs (vegetable)
Golden pastry parcels filled with spiced potato, carrot and peas.
- Calories
- 310 kcal
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 11 g
- Prep
- 20 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten.
Ingredients
- 35 g Plain flour
- ¾ tbsp Sunflower oil
- 60 g Potatoes
- ½ carrot Carrots
- 20 g Green peas
- 1½ tsp Curry powder
- ¼ onion Onion
- ¼ tsp Salt
Method
- Rub the flour with half the oil and a pinch of salt, then bring together with a little water into a firm dough, rest 15 minutes.
- Fry the onion in the remaining oil for 3 minutes, add potato and carrot and cook 8 minutes until nearly tender.
- Stir in peas and curry powder, cook 3 minutes, season with salt, then cool the filling slightly.
- Roll the dough thin, cut into circles, fill with the vegetable mixture and fold into crimped half-moons.
- Bake at 200C for 18 minutes or shallow-fry until golden on both sides.
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