Ingredients with Measurements:
- 2 sheets of puff pastry, thawed
- 2 tablespoons of olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 cup of frozen peas
- 1 teaspoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of coconut milk
Special Equipment Needed:
- Baking sheet
- Skillet
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. On a lightly floured surface, roll out each sheet of puff pastry to a 12-inch square. Cut each sheet into four 6-inch squares. Place the squares on a baking sheet and refrigerate for 15 minutes.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the carrots, bell pepper, and peas and cook until the vegetables are tender, about 5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, ginger, salt, and pepper and stir to combine.
6. Add the coconut milk and stir to combine.
7. Remove the puff pastry squares from the refrigerator and spoon the vegetable mixture onto the center of each square.
8. Fold the corners of the pastry up and over the filling, pressing to seal.
9. Bake for 20 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 13g
Carbohydrates: 28g
Protein: 5g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Coconut milk can be substituted with almond milk or soy milk.
Variations:
- For a spicier version, add 1/4 teaspoon of cayenne pepper to the vegetable mixture.
- For a sweeter version, add 1 tablespoon of honey to the vegetable mixture.
Tips and Tricks:
- Make sure to seal the edges of the pastry well to ensure that the filling does not leak out during baking.
- For a crispier pastry, brush the pastry with an egg wash before baking.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Serve the curry puffs with a side of yogurt or chutney for dipping.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a glass of white wine or a cold beer.
Suggested Side Dishes:
Serve with a side of steamed rice or a green salad.
Troubleshooting Advice:
If the pastry is not golden brown after 20 minutes of baking, increase the oven temperature to 425°F and bake for an additional 5 minutes.
Food Safety Advice:
Make sure to cook the vegetables thoroughly before adding them to the puff pastry.
Food History:
Curry puffs are a popular snack in Southeast Asia, especially in Malaysia and Singapore. They are believed to have originated in India, where they are known as samosas.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the carrots and bell pepper. The curry powder, cumin, coriander, turmeric, and ginger give it a warm and spicy flavor.
Serving Suggestions:
Serve as an appetizer or as part of a larger meal.
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Region: Malaysian