nutritional information

Per 1 Piece:

  • Calories: 84
  • Protein: 3 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 7 g
  • Cholesterol: 6 mg
  • Sodium: 162 mg
  • Fiber: <1 g
  • Sugar: 1 g

Curried Puff Pastry Bites

curried puff pastry bites

32 Bites

In Malaysia, Singapore, and Hong Kong, it is common to find curry-stuffed turnovers in bakeries. They’re an easy make-ahead appetizer because they can be frozen once assembled and prepared straight from the freezer—just bake them 5 to 10 minutes more than specified below.
  • 1 Tbs. canola oil
  • 1 medium onion, finely chopped (1¼ cups)
  • 1 clove garlic, minced (1 tsp.)
  • 1 Tbs. plus 1 tsp. curry powder
  • 8 oz. meatless ground, such as Yves (2 cups)
  • 3 Tbs. low-sodium soy sauce
  • 2 tsp. maple syrup
  • ½ cup frozen peas
  • 1 Tbs. finely chopped fresh mint
  • 1 17.3-oz pkg. puff pastry (2 sheets)
  • 1 large egg, beaten
  • 4 tsp. black sesame seeds, optional

1. Heat oil in large skillet over medium heat. Sauté onion 9 to 10 minutes, or until golden. Stir in garlic and curry powder; cook 1 minute, or until fragrant. Add meatless ground, soy sauce, and maple syrup; sauté 5 to 7 minutes. Add peas and mint, and cook 2 minutes more. Cool to room temperature.

2. Preheat oven to 400°F. Line baking sheet with parchment paper, or coat with cooking spray.

3. Cut each puff pastry sheet in half; roll out each half to 91/2- x 51/2-inch rectangle. Spoon 3/4 cup filling along long edge 1/2 inch from edge. Brush egg over edges, and fold puff pastry over filling like a book. Press edges together to seal, and crimp with fork. Transfer log to prepared baking sheet. Repeat with remaining 3 puff pastry rectangles.

4. Brush tops of logs with egg, and sprinkle with sesame seeds (if using). Bake 30 minutes, or until golden brown. Cut into 11/2-inch-wide slices. Serve hot or at room temperature.

March 2012 p.25

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These are fantastic! I make them every year for Christmas Eve and even my carnivorous family loves them! A real treat!

Crystal Tibbetts - 2013-12-22 16:07:57


Johnna Raycraft - 2013-05-09 21:42:27

Hate the fake meat, but I think I'll try these with crumbled tempeh!

Emily Frank - 2013-04-10 16:50:10

I made these for a coworkers baby shower at the office. They were a big hit-- even in room full of meat dishes. They were so savory and tasty, no one could believe they were meatless.

Jillian Krebsbach - 2012-10-25 17:44:01

Yum! These are so amazing that it is hard to stop eating them.

Colleen Power - 2012-10-20 17:55:58

Really love this-wanna try this out

Vasiti - 2012-10-14 04:05:37