Flaky golden puff pastry parcels filled with curried vegetables. These easy vegetable curry puffs are beyond tasty, quick to prepare and perfect for the whole family to enjoy.
What are Vegetable Curry Puffs?
Curry puffs are a popular snack in Southeast Asia and are also found in other parts of the world.
They are a type of pastry that is stuffed with a savory curried filling made with a mixture of vegetables, meat, herbs, and spices.
This vegetable curry puffs recipe however, is made only out of vegetables and is vegan friendly.
The signature flavor is from the curry powder found in the filling.
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
Premade puff pastry sheets, I like to use the Borg puff pastry (Australia) which is vegan and comes in large square sheets. Check your local supermarket's freezer section to find rolled out vegan puff pastry dough. If you have left overs, make my plant based sausage rolls without mock meat next.
Curry powder, I like the blend from Keen's traditional curry powder, no need for fussing about with multiple spice blends, although you could make your own with this substitute for curry powder.
Frozen mixed vegetables of carrots, peas, and corn, you do not need to thaw these out. This combination is sold as is and found in the freezer section of your supermarket. If you can't find these, you can always create your own combination with peas, corn kernals and diced carrot.
Plain flour will help the filling to bind together and when baked will create a thicker filling.
Sesame seeds to sprinkle onto the brushed puffs. This is optional, but you want to brush the pastry with some oil to help the seeds adhere.
Janelle's Tips
You can add any additional vegetables and leafy greens that you like to this recipe. It's a great way to sneak in some extra nutrients. Try adding some kale, spinach, or broccoli to the mix. You will need to adjust the dough to the filling if adding more and make sure that you chop the veggies small to ensure they cook through and are easy to bite into.
To make these gluten free, use vegan gluten free puff pastry and swap out plain flour for gluten free plain flour. I do this all the time and it works great, though gf dough is a little fiddly.
How to Make Easy Vegetable Curry Puffs
Quick Fry The Filling
Heat the oil in a pan on high heat and add the diced potatoes right away. Stir constantly until they start to soften.
Add the onion and continue stirring until it begins to wilt. Then add the frozen carrots, peas, and corn. Stir for about a minute.
Seasoning and Cooling The Filling
Stir in the salt and curry powder until everything is fully coated.
Turn off the heat and sprinkle the plain flour on top, stirring until it's all mixed in and dissolved. Set aside and let the filling cool to room temperature
Assembling The Curry Puffs
On a clean, floured surface (or a silicone baking mat), lay out one thawed puff pastry sheet at a time and cut it into four even squares.
Place 1 tablespoon of cool filling in the center of each square, then fold one edge over to create a triangle.
Press and seal one edge, then hold the triangle like a cone and add another spoonful of filling into the center, being careful not to touch the edge of the dough. Seal the rest of the dough.
Use a fork to press the edges down to completely seal. Place each uncooked curry puff onto a lined baking sheet. Repeat until all are done.
Bake
Once all are assembled, brush with oil and sprinkle sesame seeds on top. Bake in a preheated oven at 180°C (350°F) for 16-18 minutes or until golden brown.
Allow them to cool for 5 minutes, then transfer to a wire rack. Best enjoyed immediately.
Serving Suggestions
Here are four ways to enjoy your easy vegetable curry puffs:
- Serve as a snack with your favorite dipping sauce.
- Pair with simple cabbage slaw with vinaigrette for a nice lunch.
- Enjoy as a side dish with your favorite main course.
- Serve as an appetizer at your next dinner party.
FAQ
Yes, upon creating each vegetable curry puff and placing them onto a lined baking tray, ensuring that each one isn't touching. Place the tray into the freezer and allow the pastries to freeze solid, at least 5 hours, then transfer them into a freezer friendly zip lock bag and keep them in the freezer for up to 3 months. Bake them from frozen in a preheated oven 180C (360F) for 16-18 minutes or until golden.
More Recipes
If you like curry, you might also enjoy this popular yellow split peas curry, or this mung beans curry.
For the ultimate quick curries try creamy chickpea lentil curry with coconut milk or peanut butter curry.
Or check out these deep-fried samosas or these air fryer samosas.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Easy Vegetable Curry Puffs With Puff Pastry
Ingredients
- 4 square sheets Puff pastry thawed, vegan
- 1 cup All rounder potato peeled and finely diced
- ¾ cup Onion peeled and finely diced
- 1½ cups Mixed vegetable frozen, corn, peas and carrots
- 2 teaspoons Curry powder
- 1 tablespoon Plain flour
- 1 teaspoon Salt or to taste
- 1 tablespoon Olive oil + more for brushing
- 1 teaspoon Sesame seeds optional, or to taste
Instructions
- Heat the oil in a pan on high heat, and immediately add the diced potatoes. Fry off by consistently stirring until they have started to soften. Add the onion and stir until they have started to wilt. Then add the frozen carrots, peas, and corn. Stir for about a minute. See note 1.
- Stir through the salt and curry powder until everything is completely coated. Turn off the heat and sprinkle the plain flour on top and then stir that through, ensuring everything is coated and all the flour has completely dissolved. Set aside and allow it to cool to room temperature. See note 2.
- On a clean floured bench top (or a silicone baking mat), lay out one thawed puff pastry sheet at a time, cut it into four even squares. Place 1 tablespoon of filling in the center of each square, then fold one edge over to create a triangle. Press and seal the edge, then hold the triangle like a cone and place another spoonful of filling into the center of it, being careful not to touch the edge of the dough. See note 3.Then seal the rest of the dough. Use a fork to press the edges down to completely seal. See note 4.Place each uncooked curry puff onto a lined baking sheet tray. Repeat until all done. Make sure there is a gap between each pastry.
- Once all is completed, brush with oil and sprinkle sesame seeds (optional). Bake in a preheated oven of 180°C (360°F) for 16-18 minutes or until golden. Allow them to cool down for 5 minutes then transfer to a wire rack. Best enjoyed whilst warm and flaky.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Kate M
Once cooked and cooked, can these be frozen?
Janelle Hama
I recommend freezing them uncooked and then baking from frozen
Rosanna S
These were so delicious! I loved making them, thank you for the recipe