-
1. Peel and cut the potato into small dice, finely chop the onion, mince the garlic, and finely grate the ginger.
2 piece potato,
0.5 piece yellow onion,
2 clove garlic clove,
1 tbsp fresh ginger
-
2. Place the diced potato in a pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer until just tender, about 8 to 10 minutes; drain well and set aside to steam dry.
2 piece potato,
1 tsp salt,
1 tsp water
-
3. Heat the butter and olive oil in a large skillet over medium heat, then add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
0.5 piece yellow onion,
2 tbsp unsalted butter,
1 tbsp olive oil
-
4. Stir in the garlic and ginger and cook until fragrant, about 1 minute, then add the curry powder, ground cumin, ground coriander, turmeric, chili flakes, salt, and black pepper, and toast the spices for 1 minute, stirring constantly.
2 clove garlic clove,
1 tbsp fresh ginger,
1.5 tbsp mild curry powder,
0.5 tsp ground cumin,
0.5 tsp ground coriander,
0.2 tsp ground turmeric,
0.2 tsp chili flakes,
1 tsp salt,
0.2 tsp black pepper
-
5. Add the cooked chickpeas, drained potatoes, and frozen peas to the skillet, stir to coat in the spices, and cook for 3 to 4 minutes, lightly mashing some of the chickpeas and potatoes with a spoon as you go.
1.5 cup cooked chickpeas,
2 piece potato,
0.8 cup frozen peas
-
6. Remove the skillet from the heat, stir in the yogurt, lemon juice, and chopped cilantro, adjust seasoning with additional salt and pepper if needed, then let the filling cool to room temperature.
1 tsp salt,
0.2 tsp black pepper,
0.2 cup plain yogurt,
1 tbsp fresh lemon juice,
0.2 cup fresh cilantro
-
7. Preheat the oven to 400 F and lightly grease a mini muffin tin or line a baking sheet with parchment paper; lightly dust your work surface with flour.
2 tbsp all-purpose flour
-
8. Unroll or roll out the puff pastry sheets to about 0.3 cm thick, then cut into squares large enough to fit your mini muffin cups or to form small parcels.
2 sheet puff pastry sheet,
2 tbsp all-purpose flour
-
9. If making cups, press each pastry square gently into the muffin cups, letting the corners overhang; if making parcels, place the squares on the prepared baking sheet, spaced slightly apart.
2 sheet puff pastry sheet
-
10. Spoon a small amount of the cooled curried chickpea filling into each pastry cavity or onto the center of each square, being careful not to overfill.
-
11. For cups, gently fold the corners of the pastry toward the center, leaving a small opening; for parcels, bring the corners together over the filling and pinch to seal.
2 sheet puff pastry sheet
-
12. Beat the egg with the water in a small bowl to make an egg wash, then brush it lightly over the exposed pastry surfaces.
1 piece egg,
1 tsp water
-
13. Bake until the pastry is puffed and deep golden brown, about 15 to 20 minutes, then let the puffs cool in the tin for 5 minutes before transferring to a rack.
2 sheet puff pastry sheet
-
14. Serve the curried veggie and chickpea breakfast puffs warm with extra yogurt and chopped cilantro on the side for dipping and garnish, if desired.
0.5 cup plain yogurt (to serve, optional),
2 tbsp fresh cilantro (garnish, optional)
By mansi