Butternut Curry Puffs

Typically filled with veggies, meat or eggs, savory handheld pies are a part of every culture in some shape or form. Made using our sweet, tropical Butternut Curry and potatoes, these little puffs are sure to delight!

Serves 7-8


1 generous cup diced potato, from 1 russet

2 tbsp finely chopped red onion

¼ cup Maya Kaimal Butternut Curry Sauce

¼ tsp turmeric

½ cup green peas

½ tsp minced serrano or jalapeno pepper

Handful of chopped cilantro

Pinch of salt

2 packages store bought frozen puff pastry, thawed in the refrigerator for 2 hours or according to instructions on the package.

Water for brushing

1 egg

Black sesame seeds or kalonji (onion seeds)


Make the filling:
Step 1
Boil the potatoes in salted water until tender.

Step 2
In a bowl, mash the potatoes, add red onion, Butternut Curry sauce, turmeric, peas, serrano, chopped cilantro and salt. Mix well to combine.

Assemble the puffs:
Step 1
Preheat the oven to 400F.

Step 2
Take the puff pastry sheets out from the fridge. Unfold each sheet and use a rolling pin to lightly roll out the seams and then cut each sheet into 8 equal rectangles. You will have a total of 16 rectangles or puffs.

Step 3
Spoon 1 tablespoon of the filling into the center of each rectangle. Brush the edges of the pastry with water and fold over the filling to create a small turnover style puff. Use a fork to press down on the edges and seal them together. Prick the tops with the fork twice on each puff.

Step 4
In a small bowl, beat 1 egg and then brush the egg wash over the top of the hand pies. Sprinkle with black sesame seeds.

Step 5
Bake for 20-22 minutes until golden brown. Enjoy!