Dairy-Free Leftover Mashed Potato Curry Puffs
Transform yesterday's mashed potatoes into crispy, golden pastries filled with aromatic curry-spiced potato filling. These handheld puffs combine turmeric, cumin, and curry powder with sauteed onions and garlic, creating a savory snack perfect for appetizers, lunch boxes, or tea time. The buttery puff pastry shell contrasts beautifully with the warm, spiced interior, making this an excellent way to leftovers into something special.
Ingredients
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon fine sea salt
- ½ teaspoon sugar
- ½ teaspoon black pepper powder
- 2 tablespoons peanut oil, or vegetable oil
- 1 white onion, minced
- 2 garlic cloves, minced
- ¼ cup chicken stock, or vegetable stock
- 1 ½ cups leftover mashed potatomashed sweet potato1:1flavor change
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- 1 17.25-oz package frozen puff pastry, thawed in fridge
- 1 egg
- 1 tablespoon water
Instructions
- 1
Mix curry powder, cumin powder, turmeric powder, sea salt, sugar and black pepper in a small bowl
- 2
Heat oil in a large skillet over medium heat until warm
- 3
Add white onion and cook until translucent with slightly brown edges
- 4
Add garlic and cook until softened
- 5
Add the curry mix and cook until fragrant but not burned
- 6
Add chicken stock and bring to a boil
- 7
Place leftover mashed potato in a large bowl and pour in the curry mixture
- 8
Mix with a spatula until the liquid is absorbed and let cool completely
- 9
Beat the egg with 1 tablespoon water to make egg wash
- 10
Unfold puff pastry and cut the sheet into 9 squares
- 11
Place 2 to 3 tablespoons of filling in the center of each square
- 12
Fold diagonally to form a triangle and press edges with a fork to seal
- 13
Transfer the pieces onto a baking sheet with space between each
- 14
Place the puff pastries into the fridge to chill for at least 15 minutes
- 15
Preheat oven to 400 degrees F while cooling the puffs
- 16
Brush a thin layer of egg wash over each puff
- 17
Bake for 15 to 18 minutes until golden brown
- 18
Let cool on the baking sheet for 10 minutes then transfer to a wire rack
Tips
Chill the assembled puffs before baking to prevent the pastry from shrinking and ensure clean edges during baking.
Make sure the curry filling is completely cool before assembling to prevent the puff pastry from becoming soggy.
Seal edges firmly with a fork to prevent filling from leaking out during baking.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in 350F oven for 5-8 minutes to restore crispness.
Assemble puffs up to 1 day ahead and refrigerate unbaked. Brush with egg wash just before baking.
Serve warm as appetizers, snacks, or light lunch. Pair with chutney or yogurt dip.
Common Mistakes
Seal edges completely with fork to avoid filling leakage during baking.
Cool filling completely to avoid soggy pastry bottoms.
Chill assembled puffs to prevent pastry shrinkage.
Substitutions
Vegan Options
General Alternatives
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FAQ
Can I freeze these curry puffs?
Yes, freeze unbaked puffs on a tray, then transfer to bags. Bake directly from frozen, adding 3-5 extra minutes to cooking time.
What if I don't have leftover mashed potatoes?
Make fresh mashed potatoes using 2-3 medium potatoes. Boil, drain well, and mash with a little butter and milk before adding curry mixture.
How long do these keep at room temperature?
Best eaten within 2 hours at room temperature for food safety. For longer storage, refrigerate and reheat in oven to restore crispness.