I am a sucker for Asian food. Of course by this I generally mean I will go to any Asian restaurant and order the most “white person” thing on the menu. Or I used to, before my low FODMAP journey began. Since then, my forays in the sphere of these cuisines are limited, or often painful.
So the other day, I had a desperate craving for something inspired by Asian flavours. So I had a peek in the freezer and found some leftover Green Lentil Vegetable Curry, and some filo pastry, and had a lightbulb moment. I know that curry puffs are not traditionally made with filo pastry, but I hope you’ll forgive me based on deliciousness factor of these low FODMAP single serve curry puffs.
Obviously, this recipe is super versatile, and you don’t have to use the curry I used. You could use any of your favourite curry recipes and it would work perfectly. I would advise that the sauce for your filling be quite thick, so that it all doesn’t escape when you take your first delectable bite.
Single Serve Curry Puffs
- 1 yield green lentil vegetable curry see link in post
- 6 sheets filo pastry
Prepare the green lentil vegetable curry according to the instructions in the recipe linked within this blog post. You can also prepare a different curry of your choice.
When the curry has cooled slightly, divide it into 6 portions and preheat the oven to 160 degrees Celsius fan forced.
Roll out one sheet of filo pastry and double it over. Pile the portion of curry in the centre of the pastry and fold the sides of the pastry over the mixture to form a package.
Repeat with the remaining pastry and portions of curry.
Place the puffs on a lined baking sheet and spray the tops with oil of your choice (I used olive oil). Bake in the oven until they are golden brown.