Easy Vegetable Curry Puffs With Puff Pastry
Flaky golden puff pastry parcels filled with curried vegetables. These easy vegetable curry puffs are beyond easy, quick to prepare and perfect for the whole family to enjoy.
Servings: 16 pieces
Calories: 36kcal
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 1.1 cup All rounder potato, ¾ cup Onion, 1½ cups Mixed vegetable
- 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 2.2 teaspoons Curry powder, 1 teaspoon Salt, 1 tablespoon Plain flour
- 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 one 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. Then 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 tray. Repeat until all done. See note 3.4 square sheets Puff 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
Note 1 - the frozen mixed vegetables can be cooked from frozen.
Note 2 - the filling must be cool to be applied to the the puff pastry, otherwise handling the pastry will become difficult to work with as it will be too soft.
Note 3 - rather than using a fork to shut the pastry, you can fold and twist the pastry edge to create a semi-circle shape instead.
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 fabulous.
If you like vegan curry flavored meals, you might also like this yellow split pea dal, curried mung beans, curried barley porridge or this sweet potato spinach chickpea curry.
Nutrition
Calories: 36kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 155mg | Potassium: 108mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 869IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 0.4mg