Golden crisp and flaky, Curry Puff is a savory puff pastry with an Indian-spiced filling, finished with a sprinkle of flavorful spices and herbs. It's great as an appetizer or tea-time snack.
Transfer the puff pastry sheet from the freezer to the refrigerator for 4-5 hours, or overnight, before baking. If you forget, remove it from the freezer and place it on the counter to thaw while you prepare the filling.
Heat oil in a skillet on medium-high heat. When hot, add cumin seeds and potato cubes, and stir well. Cover and cook for 2-3 minutes.
Now add grated ginger, cubed paneer, peas, corn, ketchup, and spices along with a few tablespoons of water. Stir well. Cover and cook for 5-7 minutes or until all the vegetables cook through.
Turn off the heat and stir in chaat masala and chopped cilantro. Keep aside and cool for 20 minutes.
Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil. Remove the puff pastry from the refrigerator and unfold it on a flat surface. Let it rest for 2-3 minutes. Meanwhile, prepare the egg wash by whisking together one egg with a tablespoon of water.
Using a rolling pin, flatten the puff pastry sheet gently. Cut that in the middle horizontally and then vertically to yield 4 equal squares.
Place two tablespoons of the vegetable mixture into the center of each square. Brush the edges with the egg wash.
Picking up one corner of the pastry fold over the filling to make a triangle. Press the edges to seal them. Use a fork to crimp the edges.
Transfer it to the baking sheet and continue assembling the remaining puffs. Brush the puffs with the egg wash. Sprinkle chopped cilantro and nigella seeds (kalonji).
Bake the puffs for 15-18 minutes or until evenly golden brown. When baked, transfer to a serving tray and cool for 5 minutes before serving.
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Notes
Keep the pastry dough cold: Remove the pastry from the refrigerator just before assembling it. This ensures a flaky pastry and prevents it from becoming dense and chewy.
For an eggless recipe, skip the egg wash and brush the pastry with milk instead.
Nigella seeds: These add a wonderful aroma and flavor but are optional. You can also substitute them with cumin seeds.
Vegetables: You can substitute vegetables based on your liking. I've also made these puffs using ¼ cup each of bell peppers, carrots, and green beans.
Paneer: Paneer adds protein to this otherwise carb-heavy recipe. Feel free to double the quantity by reducing or eliminating corn, potatoes, or peas.
Baking time: Since oven temperatures vary, check on the puffs at the 15-minute mark.
Make Ahead: Simply assemble them and refrigerate or freeze them, depending on how much in advance you're making them. If frozen, thaw them on the counter for 10-15 minutes then bake as per instructions.
Note: This recipe has been updated with new photos and easy-to-find ingredients. The original recipe was made using pastry shells that are hard to find for some readers. The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.