Air fryer recipe · Snacks
Thai Curry Puffs
Flaky golden pastry parcels hiding a spiced potato and pea curry filling.
- 24 minTotal time
- 180°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 80kcal
- 3.1 gprotein
- 14.9 gcarbs
- 1.1 gfat
- 2.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Puff pastry sheets2
- Potato, diced small300 g
- Yellow curry powder1 tbsp
- Green peas80 g
- Onion, finely chopped1
- Egg, beaten1
Method
Cook the filling
Saute the onion until soft, add the diced potato, curry powder and a splash of water, and cook until tender. Stir in the peas at the end and let the mixture cool completely before filling.
Cut the pastry
Roll out the puff pastry and cut it into rounds about ten centimetres across. Cool, dry pastry handles best and gives you the cleanest crimped seal.
Fill and crimp
Spoon filling onto one half of each round, fold over into a half-moon and press the edge firmly. Crimp the seam with a fork or your fingers so it stays sealed while puffing.
Glaze the tops
Brush each puff all over with beaten egg for a glossy, even brown. Pierce a tiny steam hole in the top so the pastry rises without bursting open.
Air-fry until puffed
Cook at 180C for 16 minutes until the pastry is fully puffed and deep golden. Let them cool for a couple of minutes as the filling stays very hot inside.
