Soy-Free Curry Puff

Indulge in the golden, flaky perfection of these Soy-Free Curry Puffs, a delightful twist on a beloved snack that's perfect for any occasion. Made with a buttery homemade pastry and filled with a vibrant medley of spiced vegetables—including potato, carrot, and green peas—these curry puffs are packed with flavor and free from soy, making them allergy-friendly yet irresistibly satisfying. The aromatic filling, infused with curry powder, cumin, and a touch of creamy coconut milk, delivers a rich and warming taste in every bite. Perfectly bake these handheld treats to golden-brown perfection and enjoy them as a crowd-pleasing appetizer, snack, or party treat. Easy to prepare and bursting with wholesome ingredients, these soy-free curry puffs are the ultimate comfort food with a healthy twist!

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 250 grams all-purpose flour
• 125 grams unsalted butter, chilled and cubed
• 60 milliliters cold water
• 1 teaspoon salt
• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• 50 grams green peas
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• 2 tablespoons curry powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 60 milliliters coconut milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons vegetable oil

Directions

Step 1

In a large mixing bowl, combine 250 grams of all-purpose flour and 1 teaspoon of salt. Add 125 grams of chilled, cubed unsalted butter.

Step 2

Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Step 3

Gradually add 60 milliliters of cold water to the mixture, stirring until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 4

Meanwhile, heat 2 tablespoons of vegetable oil in a pan over medium heat. Add 1 teaspoon of cumin seeds, and allow them to sizzle for a few seconds.

Step 5

Add 1 finely chopped small onion, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Sauté until the onion is soft and translucent.

Step 6

Stir in 1 medium diced potato and 1 medium diced carrot. Cook for about 5 minutes, stirring occasionally.

Step 7

Add 50 grams of green peas, 2 tablespoons of curry powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Mix well to coat the vegetables with the spices.

Step 8

Pour in 60 milliliters of coconut milk and let it simmer until the vegetables are tender, about 10 minutes.

Step 9

Season the mixture with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Allow it to cool completely.

Step 10

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 11

Roll out the chilled dough on a floured surface to a thickness of about 3mm. Cut out circles using a 10cm round cutter.

Step 12

Place a tablespoon of the cooled vegetable filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and crimp the edges to seal.

Step 13

Arrange the puffs on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until golden brown.

Step 14

Serve warm and enjoy your soy-free curry puffs!

Nutrition Facts

Serving size	(957.6g)

Amount per serving	% Daily Value*
Calories	2336.3

Total Fat 131.7g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 272.9mg	0%
Sodium 7725.3mg	0%
Total Carbohydrate 258.6g	0%
Dietary Fiber 17.1g	0%
Total Sugars 15.1g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 199.3mg	0%
Iron 26.3mg	0%
Potassium 1785.5mg	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: 50.2%

Protein: 5.9%

Carbs: 43.8%