A delicious curry puff. Who doesn’t love curry puffs? Little parcels of deliciousness encased in golden flaky pastry.
Making your own Thai curry puff is surprisingly simple, albiet a little fiddly, but definitely worth the effort. For my sweet potato Thai curry puffs, I used a Donna Hay recipe. Most curry puff recipes tend to include regular potatoes, but I loved the idea of Donna’s recipe using sweet potato—for something a little different. I love sweet potato. In fact, I love all forms of potato (I blame my Irish heritage for that), but I love sweet potato in particular for its sweet deliciousness — and also because it’s low GI.
To make your own sweet potato Thai curry puffs you don’t necessarily have to go to the trouble of making your own Thai Green Curry Paste, as I did. I think it’s worth that extra effort though because it’s so much quicker than you would expect, and you also have complete control over the flavors. And more importantly, you control the amount of chillis that go into your curry puff — and therefore the overall heat.
If you’re not sold on making these curry puff pastries with sweet potato, I’ll fill you in on something that might change your mind — especially if you’re trying to be health conscious. Perhaps when you think of sweet potatoes, you think of the yams at Thanksgiving with that super, sickly-sweet topping. These Thai curry puff won’t taste like those. I promise. Sweet potatoes, while they have more natural sugar than regular potatoes, we won’t be adding any unnecessary sugar in this recipe. Sweet potatoes actually have more nutrients and less calories than regular potatoes.
Curry Puff Filling
First, grab your favorite frying pan and put it on the stove over medium heat. Add the peanut oil, onion, and curry paste, and let the flavors simmer together for one minute.
Then you’ll add the peeled, diced sweet potato and coconut cream to the delicious curry paste, and cover the pan for 10 minutes. During this time, the flavors will mix, creating a delicious aroma throughout your home. After the 10 minutes have passed, stir in the coriander (also known as cilantro) and let the aromatic mixture cool. If you want, you can even try out using fresh cilantro to see how it changes the flavor of the curry puff.
Making the Curry Puff Pastry
Then comes time to prepare the pastry sheets. I made my sweet potato Thai curry puffs with frozen low-fat puff pastry sheets (I’m not such a domestic Goddess that I go to the trouble of making my own puff pastry … yet). It will just take a bit longer if you choose to make your own puff pastry.
While I chose to use low-fat pasty sheets and low-fat coconut cream, you don’t have to use low-fat ingredients for this pastry puff recipe. Of course, you can use the full-fat varieties; however, I’ve found that you honestly can’t tell that this curry puff is low fat.
But once you have your pastry sheets ready, use a cutter or a glass to create pastry rounds. Then, spoon some of your scrumptious curry mixture onto the middle of the pastry round, fold the pastry in half and then press the edges together. You can use your fingers or a fork (if you want a pretty edge). Then, you’ll glaze the pastry with the beaten egg, for an extra special touch. You can add a leaf of fresh cilantro on top as well (or you can add it after the pastry is baked — which will probably make for a prettier garnish).
Then pop those Thai curry puffs onto a baking sheet and bake them for 20 minutes (or until golden brown) at 350 degrees Fahrenheit. And they’re ready to eat! But careful — they’ll be a bit hot when they first come out of the oven.
Mini sweet potato Thai curry puffs are the perfect as finger food at any party. But if you make a larger curry puff — as I did — you serve them for lunch or dinner with a salad. Try is with a Moroccan Chickpea Salad or maybe a tasty Thai Pumpkin Soup. With the Thai flavors of curry and coconut, this curry puff is sure to be a favorite snack, appetizer, side, or main dish!
Curry Puff Recipe: Thai Edition
A delicious curry puff. Who doesn't love curry puffs? Little parcels of deliciousness encased in golden flaky pastry. Recipe adapted from "Off The Shelf" by Donna Hay.
- 600 g of sweet potato peeled and finely diced
- 3/4 cup of low fat coconut cream
- 2 tablespoons of chopped coriander cilantro
- 1 onion peeled and chopped
- 1 tablespoon of Thai Green Curry Paste
- 3 sheets of frozen low fat pastry thawed
- 1 tablespoon of peanut oil
- 1 egg beaten
- In a frying pan over a medium heat add the peanut oil, onion and curry paste and cook for 1 minute.
- Add the sweet potato and coconut cream and cook, covered for 10 minutes. Add the coriander (cilantro) and stir through and allow to cool.
- Preheat the oven to 180 Celsius (350 Farenheit).
- Cut the pastry into rounds using a cutter or glass and place the mixture into the center of the rounds. Press the edges together to seal and glaze with the beaten egg.
- Cook the curry puffs for 20 minutes or until golden.