Gluten-Free Curry Puff

Golden, crispy, and bursting with aromatic flavors, these **Gluten-Free Curry Puffs** are a game changer for those avoiding gluten! Perfectly flaky pastry is made from a buttery gluten-free dough, while the filling is a delicious medley of spiced ground chicken, tender potatoes, vibrant peas, and fragrant curry powder, all brought together with a touch of chicken stock. With an easy-to-follow recipe that’s ready in just over an hour, these homemade curry puffs are a crowd-pleasing appetizer or snack. Serve them warm for a savory treat that strikes the perfect balance of comfort and indulgence. Whether you're hosting a party or simply craving a satisfying bite, these gluten-free hand pies are guaranteed to impress! Keywords: gluten-free pastry, curry puff recipe, savory snack, homemade curry puffs.

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 300 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 150 grams Butter, chilled and diced
• 6 tablespoons Cold water
• 2 tablespoons Vegetable oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 200 grams Ground chicken
• 150 grams Potatoes, boiled and diced
• 2 tablespoons Curry powder
• 60 ml Chicken stock
• 50 grams Frozen peas
• 2 tablespoons Cilantro, chopped
• 1 large Egg, beaten (for egg wash)
• 0.5 teaspoon Ground black pepper

Directions

Step 1

In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Add the chilled butter and cut it into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.

Step 2

Gradually add the cold water, mixing until the dough just begins to come together. Turn the dough out onto a piece of plastic wrap, form it into a disk, wrap tightly, and chill in the refrigerator for at least 30 minutes.

Step 3

Meanwhile, heat the vegetable oil in a pan over medium heat. Add the onions and sauté until they are soft and translucent.

Step 4

Stir in the garlic and ginger, cooking for another minute, until fragrant.

Step 5

Add the ground chicken to the pan and cook until browned. Stir in the diced boiled potatoes and curry powder.

Step 6

Pour in the chicken stock and bring the mixture to a simmer. Cook until the liquid has mostly evaporated and the filling is well-blended.

Step 7

Add the peas and cilantro, stirring well to combine. Season with salt and ground black pepper. Remove from heat and let it cool completely.

Step 8

Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.

Step 9

Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles of dough using a cookie cutter or the rim of a glass.

Step 10

Place a spoonful of the filling onto each dough circle, fold the dough over to form a semicircle, and crimp the edges with a fork to seal.

Step 11

Arrange the curry puffs on the prepared baking sheet. Brush with the beaten egg for a glossy finish.

Step 12

Bake in the preheated oven for 20-25 minutes, or until golden brown. Let them cool for a few minutes before serving.

Nutrition Facts

Serving size	(1222.4g)

Amount per serving	% Daily Value*
Calories	2981.1

Total Fat 174.9g	0%
Saturated Fat 88.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 691.4mg	0%
Sodium 6731.0mg	0%
Total Carbohydrate 307.2g	0%
Dietary Fiber 15.9g	0%
Total Sugars 10.0g
Protein 62.6g	0%

Vitamin D 137.4IU	0%
Calcium 196.9mg	0%
Iron 16.0mg	0%
Potassium 1914.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 8.2%

Carbs: 40.2%