- Preheat air fryer to 400F
- Add prepared curry puffs (see below) to basket
- Cook curry puffs at 400F for 10 minutes total. Flip curry puffs once during cooking half way through.
I love this one as a delicious way to use leftover pastry. For the curry puffs picture you will need:
- Puff pastry. I used half a package of the Pepperidge Farms brand
- Two large potatoes, peeled, diced, cooked and mashed
- Half a cup of frozen peas defrosted
- Spice mix of your choice
I’ve left that last item, spices, somewhat vague. That’s because you can use a variety of seasonings for different takes on this dish. Thai curry puffs, Indian flavored not unlike samosa, heck jerk seasoning would be great!
If you need some inspiration, in the above recipe I am using an Indian spice blend of:
- 1/2 tsp cumin seeds
- 1/2 tsp yellow mustard seeds
- 1/2 tsp turmeric
- 1/4 tsp paprike
- 1/4 tsp cayenne
- 1/4 tsp garam masala
- 1/4 tsp ground coriander
In pan fry the cumin and mustard seeds, before adding the peas just to defrost/warm through for 30 seconds. Add the fried spices and peas to the mashed potatoes. Add the other spices and work together thoroughly.
Cut the defrosted puff pastry (you took that out to defrost right?!) into four equal squares. Spoon a good amount of the seasoned mashed potato onto the corner of one of the squares then fold over to the over corner making a triangle. Crimp along the edges with your fingers to seal. I like to overstuff mine as much as I can, if there’s too much filling to properly seal, it’s easy to scoop a little out.
Repeat three more times and you should have four decently sized curry puff / empanada / pasties – whatever you want to call them – they’re delicious!