Vegetarian Curry Puffs
Low FODMAP serve
These sensational low FODMAP vegetarian curry puffs make a perfect snack or pre-dinner appetiser. Great for entertaining, these vegetarian curry puffs are crisp on the outside and are soft and flavourful on the inside. Have fun putting these curry puffs together and don’t feel afraid of changing up the filling with other low FODMAP ingredients. Dip in curry sauces, low FODMAP yogurts, or tzatziki for the best results! These beautiful curry puffs will fill your kitchen with the delicious smell of crispy pastry and spices. Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!
What you'll need
For the pastry
300g Lo-Fo Pantry All Purpose/ Plain Flour
125g butter, cubed
1 teaspoon salt
1 teaspoon baking powder
500ml vegetable oil
For the filling
1teaspoon garlic infused olive oil
2teaspoon curry powder (with no garlic or onion)
1 leek (green part only)
200g broccoli florets
Combine the flour, baking powder and salt in a large bowl then rub the butter into the flour using your hands or an electric mixer with a paddle attachment until it forms a fine crumb.
Add in the water 1 tbsp at a time while mixing on medium speed for 5 minutes to form a dough.
Tip out onto a floured surface and then knead dough for 5 min until it springs back at touch. Cover and rest for at least 30 mins in the fridge.
While the dough is resting heat the garlic infused olive oil in large pan, then add in the potatoes and pumpkin and cook for 10 mins or until they are just soft. Add in the leek and cook on high for 2 mins then add in the broccoli, spinach and curry powder. Set aside.
Cut the dough into 24 even sized bits. On a floured surface roll one piece of dough out into a 2 mm thick circle (about 7 inch in diameter).
Place a tbsp of filling into the centre of the dough. Bring the edges together and fold them over each other pinching the dough with your hands to form a seal. Repeat with remaining dough.
Heat the vegetable oil in a heavy based pan. It is hot enough when small bubbles start to form around the base of a wooden spoon. Lower a curry puff into the oil using a slotted spoon – be careful not to splash the oil as it is very hot.
Cook for 1-2 mins on each side or until golden brown. Use the slotted spoon to drain excess oil and then place cooked curry puff on a piece of paper towel to further drain oil and cool slightly. You can also bake the curry puffs at 180 C for 35 minutes with an egg wash on top if preferred.
Serve with FODMAP friendly sweet chilli sauce or tzatziki.
Recipe developed by Shelley Judge.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet