Easy Vegetable Curry Puffs With Puff Pastry

four golden flaky triangle pastries with red sauce in a bowl

4.94 from 47 votes

Easy Vegetable Curry Puffs With Puff Pastry

Flaky golden easy vegetable curry puffs with puff pastry are filled with a delicious veggie and potato filling. These are perfect for the whole family to enjoy.

Prep Time15

Cook Time16

Total Time31

Course: Appetizer, lunch

Cuisine: Asian Inspired

Diet: Vegan

Servings: pieces

Calories: 36kcal

Author: Janelle Hama

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, 1 tablespoon Olive oil
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 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.
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.
1 teaspoon Sesame seeds

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 puff pastry, otherwise handling the pastry will become difficult to work with as it will be too soft.

Note 3 - keep the seems of the puff pastry clean of the filling to ensure the pastry seals shut, otherwise it will pop open during baking.

Note 4 - rather than using a fork to shut the pastry, you can fold and twist the pastry edge to create a semi-circle shape instead.

If you like vegan curry-flavored meals, you might also like this curried barley porridge or this sweet potato spinach chickpea curry.

Nutrition