Baked Curry Puffs Recipe (Karipap or Veg Puff)

Baked Curry Puffs Recipe (Karipap or Veg Puff)

This curry puffs recipe (karipap) yields savory pastries with a crisp, flaky butter crust and aromatic spiced potato filling. They taste just like veg puffs at your favorite Indian café, and they're easier to make than you might think!

Course Appetizer, Snack

Cuisine Indian

Keyword Baked Samosas, Curry Puffs, Curry Puffs Recipe, Epok Epok, Indian Curry Puffs, Karipap, Veg Puff, Veg Puff Recipe, Veg Puffs, Vegetable Puffs, Vegetarian Curry Puffs

Prep Time 30

Cook Time 30

Other Time: 30

Servings servings

Calories 226kcal

Author Faith Gorsky

Ingredients

Dough:

1 2/3 cups all-purpose flour
1/2 teaspoon salt
12 tablespoons unsalted butter chilled and diced
1/2 cup ice-cold water

Vegetable Curry Filling:

2 medium Russet potatoes peeled and chopped into 1/4-inch cubes
2 tablespoons vegetable oil
1 tablespoon freshly-grated ginger
1 jalapeno minced
1 1/4 teaspoons salt
1 teaspoon ground cumin
1 teaspoon whole coriander seeds
3/4 teaspoon garam masala
1/4 teaspoon black mustard seeds
1/2 teaspoon hing
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground fenugreek
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon fresh lemon juice or 1 teaspoon amchur/amchoor
1/2 cup frozen green peas thawed and drained well

Other:

1 egg lightly beaten with 1 tablespoon water for egg wash
Mint chutney for serving (optional)
Tamarind chutney for serving (optional)
Fresh lemon wedges to squeeze on top (optional)
Fresh mint for garnish (optional)

US Customary - Metric

Instructions

Make the Dough and Let it Chill:

Whisk together the flour and salt in a large bowl. Cut in the butter with a fork, a pastry cutter, 2 butter knives, or your fingertips. It should look crumbly, with some pieces of butter the size of small peas.
Drizzle the water in a little at a time, mixing as you go (you can use a fork to mix, but it works best mixing with your fingertips). Add just enough water so it comes together to form a ball of dough (you may need more or less water).
Roll the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate until chilled, about 30 minutes.

Make the Filling:

Add the chopped potato to a medium saucepan and add enough cold water to cover by 3 inches. Bring to a boil, and then turn the heat down so it doesn’t boil over and cook until the potatoes are fork-tender, about 5 minutes. Drain well.
Add the oil to a large skillet over medium heat. Once hot, add the ginger and jalapeño and cook 2 minutes, stirring constantly. Stir in the cumin, coriander seeds, garam masala, black mustard seeds, hing, ground coriander, turmeric, fenugreek, and cayenne pepper and cook 30 seconds, stirring constantly.
Remove from the heat and add the potato, cilantro leaves, lemon juice, and peas. Use a potato masher to mash the veggies a bit (don’t overdo it, we still want some larger pieces of potato).

Assemble the Pastries:

Place the chilled disk of dough onto a floured work surface. Working from the center out, roll the dough out to a rectangle about 11 to 12 by 16 to 18 inches.
For this amount of filling, you will need 10 to 12 (4-inch) dough circles. Stamp out as many as you can, and then gather the dough scraps, re-roll the dough, and stamp out more if needed.
Put 1 1/2 to 2 tablespoons of vegetable filling in the center of each dough circle. Lightly brush egg wash on the outer half of dough on each, and fold the pastry over onto itself with the egg wash side facing the side with no egg wash (this will help the pastries stick together).
Transfer the pastries to a large baking tray lined with parchment paper or a silpat liner. Transfer the whole tray to the fridge to chill for 15 minutes (to yield the flakiest crust!).

Bake:

Preheat the oven to 400F.
Lightly brush the top of each pastry with egg wash. Use a sharp paring knife to cut 3 small slits in the top of each pastry (so steam can escape).
Bake until the pastries are puffed, golden, and flaky, about 30 minutes.

Notes

Store-Bought Dough: To make this quick and easy, use store-bought pie dough and/or store-bought puff pastry instead of making your own pie dough.
Storage and Reheating: Store leftover veg puffs covered in the fridge for up to 4 days. Reheat these individual pies on a baking sheet in a 350F oven until fully warm, about 10 to 15 minutes. I don’t recommend reheating them in the microwave because the gorgeous crust will lose its crisp flakiness.
Freezer-Friendly: These curry puffs freeze well! To do so, once they’re cooled to room temperature, arrange them in a single layer between pieces of parchment paper in a freezer-safe airtight container. Freeze for up to 3 months. After freezing, thaw these overnight in the fridge before reheating.

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