Curry Puff with Potato and Chickpea

By Jeri Mobley-Arias
September 21, 2022 | Updated on September 21, 2022

This curry puff with potato and chickpea is flakey on the outside, creamy and savory on the inside. Made with potatoes, chickpeas, coconut milk, and curry powder, this puff pastry makes for the perfect appetizer or snack.

If you are in the mood for curry, then check out my Thai Red Curry with Chicken, Yellow Shrimp Curry, Green Curry Clams, and Curried Butternut Squash Soup recipes, next!

curry-puff-with-potato-and-chickpea

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Curry Puff with Potato and Chickpea

If you have not tried a curry puff before, then you are in for a treat. Think a savory filling encased in a buttery, flakey, crispy puffed pastry–sheer comfort in savory form.

What is it?

If you have ever enjoyed dim sum or been to a Chinese bakery, you may have seen these yellow-sheened puff pieces of deliciousness, calling your name.

If you have not heard of this savory snack before, it is essentially a popular appetizer of Southeast Asian (Malaysia, China, Thailand, Singapore) origin.

In its most basic form, a curry puff is comprised of a savory filling enclosed in a puff pastry. Typical fillings include curried: chicken, beef, potatoes, peas and carrots.

This recipe is a vegetarian version, made with protein-packed chickpeas and creamy yukon gold potatoes.

If you are curios about what brand of puff pastry dough is best, I personally like Dufour Puff Pastry as it yields a perfectly buttery, flakey crust made of clean ingredients.

curry-puff-filling

Ingredients You Will Need

  • Garbanzo beans – protein-packed and a great balance of texture with the flakey pastry.
  • Olive Oil – Used to sauté aromatics.
  • Aromatics – Yellow onion, ginger, garlic
  • Yukon gold potatoes – A creamy textured potato that goes well with curry flavors.
  • Curry powder – I like to use this brand of curry powder
  • Spices – Turmeric, cumin, kosher salt, black pepper,
  • Coconut Milk – Keep in ming that this recipe calls for canned coconut milk. This is the only coconut milk I use.
  • Puff Pastry – I like to use Dufour.
  • Egg – Used for the egg wash right before baking.
aromatics-sauteeing

How to Make Curry Puff

  1. In a skillet, heat oil over medium high heat. Add ginger and garlic and sauté for 3 minutes. Add onion and cook until translucent, 6-7 minutes. Careful to not let the mixture brown.
  2. Add potatoes and cook until soft but not mushy, about 20 minutes, stirring every few minutes to keep potatoes from sticking to the pan. If pan becomes too dry, add 2 teaspoons of water and stir.
  3. Once potatoes are tender, add garbanzo beans, curry powder, turmeric, cumin, sugar, salt and black pepper. Cook for 3 minutes.
  4. Add coconut milk and stir to mix ingredients well. Cook until mixture thickens, about 2 minutes.
  5. Transfer mixture to a bowl and allow to cool, about 40 minutes.
  6. Meanwhile, remove puff pastry from the refrigerator and defrost while filling cools. Do not leave puff pastry out of the refrigerator longer than 45 minutes.
  7. Place egg and water in a bowl and beat until smooth. Set aside.
  8. Flour work surface then top with puff pastry. Cut into eight squares. Place 2 tablespoons of filling directly on the right side of the square, leaving a border to seal. Brush outer part of the pastry, fold over, making a square and press edges together. Crimp with a fork to reinforce the seal. Place on a prepared baking sheet and fork to crimp the edges. Repeat with remaining squares.
  9. Place in the refrigerator for 20 minutes. Meanwhile, preheat oven to 400°F.
  10. Brush the tops of puff pastry with egg wash. Bake puffs for 15-19 minutes or until golden brown. Be sure to check puffs after the 15 minute mark.
  11. Leave to cool for 10 minutes before diving in. Enjoy!
cooked-curry-filling

How to Cook

There are two ways to cook puff pastry: fried and baked. This recipe calls for baking for 15-20 minutes.

What Type of Pastry Dough Should You Use

To keep things easy, this recipe calls for using frozen puff pastry. I have found that store-bought pastry dough works perfectly and is much more convenient than making your own.

How to Fold Curry Puffs

Folding curry puffs is rather easy. Traditionally, they are folded into the shape of a triangle or half-circle.

I like to fold curry puff pastry into little square pockets. Simply cut dough into 8 equal squares and place two tablespoons of curry filling in the center of the right side of the square, then fold over and seal.

How Long Will Curry Puffs Last?

These delicious appetizers are best when eaten right out of the oven, but if you find yourself with leftovers, simply place in a refrigerator container or resealable bag for up to 5 days.

To reheat, simply place in a toaster oven at 325°F for 3-4 minutes or until warmed through.

Tips and Tricks

  • Keep pastry dough cold – This is key to maintaining the structure as you work with the dough. If kept out on your work surface for too long, the dough may be difficult to work with. Defrost and keep dough in the refrigerator until ready to use.
  • The secret to flaky dough – Is to keep the puff pastry dough cold keeping buttery layers separate. After filling and folding, place curry puffs in the refrigerator for 20 minutes, just before baking.
  • Cut potatoes into small pieces – Since potatoes take a bit longer to cook, be sure to cut into 1/4 inch cubes, The smaller, the better and quicker they will cook.
curry-puff-showing-filling

Looking for More Good Eats?

I’ll make searching for your next meal easy for you. These are a few of my favorites:

Are You Loving This Recipe?

We hope you love this potato curry puff recipe! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

curry-puff-with-potato-and-chickpea

Curry Puff

5 from 3 votes
This potato and chickpea curry puff is flakey on the outside, creamy and savory on the inside. Made with potatoes, chickpeas, coconut milk, and curry powder, this puff pastry makes for the perfect appetizer or snack.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 curry puffs
Author Jeri Mobley-Arias
Course Appetizer, Snack
Cuisine Asian

Equipment

  • Baking Sheet
  • Pastry brush

Ingredients

Curry Filling

  • 1 can garbanzo, drained
  • tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, finely minced
  • 1 cup yukon gold potatoes, ¼ inch cubes
  • 1 tablespoon plus 1 teaspoon curry powder
  • teaspoon ground turmeric
  • ½ teaspoon cumin
  • ½ teaspoon sugar
  • teaspoons kosher salt
  • teaspoon black pepper
  • ¾ cup coconut milk

Puff Pastry

  • Dufour puff pastry
  • All-purpose flour for dusting

Egg Wash

  • 1 large egg, beaten
  • 1 teaspoon water

Instructions

  • In a skillet, heat oil over medium high heat. Add ginger and garlic and sauté for 3 minutes. Add onion and cook until translucent, 6-7 minutes. Careful to not let the mixture brown.
  • Add potatoes and cook until soft but not mushy, about 20 minutes, stirring every few minutes to keep potatoes from sticking to the pan. If pan becomes too dry, add 2 teaspoons of water and stir.
  • Once potatoes are tender, add garbanzo beans, curry powder, turmeric, cumin, sugar, salt and black pepper. Cook for 3 minutes.
  • Add coconut milk and stir to mix ingredients well. Cook until mixture thickens, about 2 minutes.
  • Transfer mixture to a bowl and allow to cool, about 40 minutes.
  • Meanwhile, remove puff pastry from the refrigerator and defrost while filling cools. Do not leave puff pastry out of the refrigerator longer than 45 minutes.
  • Place egg and water in a bowl and beat until smooth.
  • Flour work surface then top with puff pastry. Cut into eight squares. Place 2 tablespoons of filling directly on the right side of the square, leaving a border to seal. Brush outer part of the pastry, fold over, making a square and press edges together. Crimp with a fork to reinforce the seal. Place on a prepared baking sheet and fork to crimp the edges. Repeat with remaining squares.
  • Place in the refrigerator for 20 minutes. Meanwhile, preheat oven to 400°F.
  • Brush the tops of puff pastry with egg wash. Bake puffs for 15-19 minutes or until golden brown. Be sure to check puffs after the 15 minute mark.
  • Leave to cool for 10 minutes before diving in. Enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!
curry-puff-with-potato-and-chickpea

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6 Comments

  1. Leah says...

    5 stars
    Found this recipe today and have already tried it. The spices were perfect!! We all agreed that this is going to become a regular addition to our favorites!! 😀

  2. Krista says...

    5 stars
    I followed the recipe except for putting them in the fridge before baking. Ran out of time, hungry kids so into the oven they went. Everyone loved them and there are no leftovers.

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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