Potato Curry Puffs
Potato Curry Puffs
Course: Snack, Starter

You will find many variations of curry puffs from different parts of the world. Though, where I come from, they are not called curry puffs; instead, we call them vegetable patties. In this recipe I use only potatoes, instead of mixed vegetables. The curry powder is the main flavour, marrying well with the coconut cream, while puff pastry is the perfect carrier for this delicious filling.  

Chetna demonstrated this delicious recipe on the Get Baking! Stage at the BBC Good Food Show Winter 2022.

Serves: 8
Cooks in: Preparation Time: 10 mins, Cooking Time: 50–55 mins plus cooling time 
Difficulty: Easy


2 tbsp sunflower oil 
2 medium onions, finely chopped 
1 leek, finely chopped 
¾ tsp salt 
1 tsp chilli powder 
2 tsp mild curry powder 
2 medium potatoes (roughly 500g), peeled and cut into 1.5cm pieces 
160ml can of coconut cream 
2 x 320g ready-rolled vegan puff pastry 
plain flour, for dusting 
2 tbsp almond milk, or any other vegan milk 


  1. Heat the oil in a pan, add the onions and cook for 5 mins until softened. Next, add the leek and cook for another 5 mins over a low heat. Add the salt, chilli and curry powder, followed by the potatoes, and mix well. Now add the coconut cream, cover and let it cook over a low heat for 10 mins until the potatoes are done and there is no liquid remaining. Let it cool completely.
  2. Preheat the oven to 200C / 180 C fan / gas mark 6. Line 2 baking trays with parchment paper. Unroll each sheet of puff pastry on a lightly floured work surface and roll them out to an additional 2.5cm bigger on all sides. Cut each pastry sheet into 4 equal circles, or rectangles, if you prefer. Fill half the circles or rectangles with the cooled potatoes, brush some milk on the edges, then fold the unfilled half of the pastry over the filling and crimp the edges. Brush all over with milk and place on the prepared trays. 
  3. Bake for 30–35 mins until golden and crisp. Serve warm. 

Credit: Chetna’s Easy Baking by Chetna Makan is published by Hamlyn (£20) 

Image credit: Photography by Nassima Rothacker