Curry Puffs

Curry puffs are handheld samosa cousins built for a party tray. Cooked lamb gets chopped fine and bound with condensed mushroom soup and a spoonful of chutney syrup, which both sweetens the filling and keeps it creamy instead of crumbly. The syrup trick also means no long stovetop simmer to build flavor.

The pastry does the heavy work on texture. Rolled thin and cut into 3-inch rounds, the dough crisps into shattering layers in hot oil, while the sealed crimp locks in the filling. Two cups of meat for three dozen puffs means a slim, elegant bite, not a heavy meat pie.

Chef Tips

• Seal the edges firmly with a fork. Gaps let filling leak and spit in the oil.
• Keep the fryer at a steady 375°F (190°C). Drops in temperature produce greasy, pale puffs.
• Chill the assembled puffs 15 minutes before frying if your kitchen is warm. Cold pastry puffs higher and stays flakier.
• Reheat leftovers in a 350°F (175°C) oven, not a microwave, to bring back the crisp.

Variations

• Use cooked chicken or beef in place of lamb.
• Swap curry powder for a toasted garam masala and add a pinch of nigella seeds.
• Bake at 400°F (205°C) for 18 to 20 minutes with an egg wash if you want a lighter alternative to frying.