Curry Puff Rolls

These have been an absolute hit the two times I’ve made them for work. They are quite easy to make, and filling is just as good in a toasted sandwich as it is inside puff pastry.

It’s a simple modified Indian recipe, normally you’d put this kind of dry curry inside a dosa or a variation of it inside a samosa, it’s so versatile and delicious it works in many different foods.

What you’ll need

  • Puff pastry (6 sheets or 1kg), any brand will do
  • 1 Tbsp oil
  • 1/2 tsp mustard seeds
  • 2 diced onions
  • 2 tsp finely chopped ginger
  • 3 potatoes, washed, boiled and peeled
  • 2 green chillies (increase or decrease according to your level of tolerance)
  • Pinch of asafoetida (optional)
  • 1/4 to 1/2 cup peas depending on your preference (optional)
  • 1/2 tsp turmeric
  • 1-2 tsp lemon juice
  • Salt to taste (start with 1/2 tbsp)
  • Optional –  1 egg for egg wash


  1. Boil the potatoes. This is the part that takes the longest (unless of course you are using a pressure cooker which makes life easier)
  2. While still warm, carefully peel the skins from the potatoes, and use your hands to “smash” the potato –  you want small/medium chunks. What you definitely don’t want is a smooth paste. Big chunks can always be made small or medium sized
  3. Preheat oven according to the directions on your puff pastry (or 180 degrees). ensure the puff pastry starts to thaw.
  4. Place a large wide-mouthed pan on the stove on medium heat, add oil and mustard seeds and asafoetida, if you’re using it.
  5. Once the mustard seeds start to splutter add diced onion, chillies and ginger. Saute until the onions are translucent
  6. Add turmeric, potatoes and peas (if using) and mix well. Allow to cook for 5 minutes
  7. Add salt and lemon juice to taste. The lemon juice will mean that you have to add less salt, so make sure to taste before adding more salt.
  8. For every puff pastry sheer place approximately 2 to 3 Tbsp of curry and roll.
  9. Pierce the top of each roll with a fork approximately 1 cm apart
  10. Cut the rolls into 2 to 3 cm pieces, place on a lined baking tray and bake until golden brown.

Serve it as appetiser, for morning or afternoon tea or make it as a cheeky snack!


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