This potato and chickpea curry puff is crisp and flaky on the outside, tender and savory inside. The filling combines Yukon Gold potatoes, garbanzo beans, coconut milk and curry powder for a comforting, flavorful appetizer or snack that’s easy to prepare with ready-made puff pastry.
If you enjoy curry flavors, try this recipe for when you want a hand-held, savory bite. The combination of warm spices, creamy potatoes and the slight sweetness of coconut milk makes these puffs addictive and crowd-pleasing.
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Curry Puff with Potato and Chickpea
If you haven’t tried a curry puff before, you’re in for a treat. Picture a rich, spiced filling tucked inside layers of buttery puff pastry — a perfect balance of texture and flavor. These are great warm from the oven, ideal for parties, lunches, or as a satisfying snack.
What is it?
Curry puffs are a popular savory pastry from Southeast Asia and Chinese bakeries: a seasoned filling encased in flaky pastry. Common fillings include curried chicken, beef or vegetables. This version is vegetarian, using protein-rich chickpeas and creamy Yukon Gold potatoes for a hearty, flavorful filling.
Store-bought puff pastry works well and keeps this recipe simple. Choose a high-quality brand for a buttery, flaky crust.
Ingredients You Will Need
- 1 can garbanzo beans (drained)
- 2½ tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, finely minced
- 1 cup Yukon Gold potatoes, cut into 1/4-inch cubes
- 1 tablespoon plus 1 teaspoon curry powder (adjust to taste)
- ⅛ teaspoon ground turmeric
- ½ teaspoon cumin
- ½ teaspoon sugar
- 1½ teaspoons kosher salt
- ⅛ teaspoon black pepper
- ¾ cup canned coconut milk
- Dufour puff pastry (or another high-quality puff pastry)
- All-purpose flour for dusting
- 1 large egg, beaten (for egg wash)
- 1 teaspoon water (to mix with the egg)
How to Make Curry Puffs
- Heat olive oil in a skillet over medium-high heat. Add ginger and garlic and sauté for about 3 minutes. Add the onion and cook until translucent, about 6–7 minutes. Avoid browning the aromatics.
- Add the diced potatoes and cook until tender but not falling apart, roughly 20 minutes. Stir occasionally to prevent sticking; add 1–2 teaspoons of water if the pan becomes too dry.
- When potatoes are tender, stir in the drained garbanzo beans, curry powder, turmeric, cumin, sugar, salt and pepper. Cook for 2–3 minutes to bloom the spices.
- Pour in the coconut milk and stir to combine. Simmer until the mixture thickens slightly, about 2 minutes. Remove from heat.
- Transfer the filling to a bowl and let it cool to room temperature, about 30–40 minutes.
- While the filling cools, remove the puff pastry from the refrigerator and allow it to thaw but keep it cold. Do not leave pastry out for longer than 45 minutes total.
- Beat the egg with a teaspoon of water and set aside for the egg wash.
- Lightly flour a work surface and unfold the puff pastry. Cut the sheet into eight equal squares. Spoon about 2 tablespoons of filling onto the right side of each square, leaving a border to seal.
- Brush the exposed border with a little egg wash, fold the pastry over to form a pocket, and press the edges together. Crimp the edges with a fork to seal. Place finished puffs on a lined baking sheet.
- Chill the assembled puffs in the refrigerator for 20 minutes. Preheat the oven to 400°F (200°C).
- Brush the tops of each puff with egg wash. Bake for 15–19 minutes, checking at 15 minutes, until the pastry is puffed and golden brown.
- Allow the curry puffs to cool for about 10 minutes before serving.
How to Cook
Puff pastry can be fried or baked. This recipe uses baking for a lighter, less oily result and a crisp, flaky crust. Baking is straightforward and produces reliably even browning.
What Type of Pastry Dough Should You Use
Frozen puff pastry is convenient and works well for this recipe. A good-quality store-bought pastry will deliver flaky layers and a buttery flavor without the time required to make laminated dough from scratch.
How to Fold Curry Puffs
Traditional shapes include triangles or half-moons, but small square pockets are simple and attractive. Cut the dough into eight squares, place the filling on one side, fold, and seal the edge with a fork.
How Long Will Curry Puffs Last?
These puffs are best fresh and warm. Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in a toaster oven or regular oven at 325°F until warmed through, about 3–5 minutes depending on size.
Tips and Tricks
- Keep pastry dough cold: Cold dough keeps the butter layers intact so the pastry puffs beautifully. Thaw just enough to roll and assemble, then chill before baking.
- Chill after assembling: Refrigerate the filled and sealed puffs for 20 minutes before baking to help preserve the flaky layers.
- Cut potatoes small: Small 1/4-inch cubes cook faster and give a creamier filling texture without large chunks.
Looking for More Good Eats?
If you enjoyed this recipe, try other savory mains and snacks. Experiment with fillings like curried chicken, spiced beef, or roasted vegetables to change the flavor profile.
Are You Loving This Recipe?
If you try these curry puffs, leave a comment to share how they turned out. Tag photos of your creations on social media so others can see your results — it’s always fun to see different variations and serving ideas. Happy cooking!
Curry Puff
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-inspired
Equipment
- Baking sheet
- Pastry brush
Ingredients
Curry Filling
- 1 can garbanzo beans, drained
- 2½ 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
- ⅛ teaspoon ground turmeric
- ½ teaspoon cumin
- ½ teaspoon sugar
- 1½ teaspoons kosher salt
- ⅛ teaspoon black pepper
- ¾ cup canned coconut milk
Puff Pastry
- Dufour puff pastry (or preferred brand)
- All-purpose flour for dusting
Egg Wash
- 1 large egg, beaten
- 1 teaspoon water
Instructions
- Sauté ginger and garlic in oil over medium-high heat for 3 minutes, then add onion and cook until translucent, 6–7 minutes.
- Add potatoes and cook until tender, about 20 minutes, adding a splash of water if needed to prevent sticking.
- Stir in garbanzo beans, spices, sugar, salt and pepper; cook 2–3 minutes.
- Add coconut milk and simmer until slightly thickened, about 2 minutes. Cool the filling for 30–40 minutes.
- Prepare puff pastry on a floured surface, cut into eight squares. Place 2 tablespoons filling on the right side of each square, brush the border with egg wash, fold and seal. Crimp edges with a fork.
- Chill assembled puffs for 20 minutes. Preheat oven to 400°F (200°C).
- Brush with egg wash and bake 15–19 minutes until golden and puffed. Cool 10 minutes before serving.