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December 30, 2019 Mains

Curry Puffs

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Author: Woon Heng @woon.heng

Ingredients

  • 2 packs Puff Pastry
  • 2 medium-large Potatoes cubed and soaked in water
  • 3/4 cup Frozen Mixed Carrots & Peas
  • 1 medium Onion chopped
  • 4 cloves Garlic chopped
  • 2 Shallots chopped
  • 1 knob Ginger chopped
  • 1.5 tbsp Chili Paste or sambal

Spices (adjust to your preference)

  • 1/2 tbsp Cumin Seed
  • 3 tbsp Coriander Powder
  • 3 tbsp Curry Powder
  • 1 tsp Turmeric Powder
  • Veggie Stock as needed, or water
  • Oil as needed
  • Salt as needed
  • Vegan Butter melted, as needed
  • Pandan Leaves as needed, optional

Instructions

  • In a heated non-stick pan, sauté onion until soft. Continue to cook with garlic, shallots & ginger until fragrant. Season with spices. Add in sambal, then potatoes & give it a stir. Place a knotted pandan leave, season with salt, used ~ 1 teaspoon. Add enough water to cover all the potatoes. Place lid over, turn to boil & let simmer until potatoes are fork-tender. Stir in frozen carrots & peas, remove pandan leaves & let cool. Taste and adjust seasoning.
  • Thaw puff pastry based on package instructions. Mine came with 2 sheets of 9X9. I cut each sheet to 6 pieces & roll to a square. Place 1-2 tablespoons of potato mixture and pleat to seal into a triangle.⁣
  • Brush each puff with melted butter & bake until golden brown. I baked mine at 425F for about 20-25 minutes. Cooking time & oven temperature varies by brand.⁣

Notes

  • Start with 1 box of puff pastry first if you are unsure of the volume of your filling.

Categories: Mains Tags: curry, curry bread, dairy-free, Plant Based, puff pastry, vegan, vegan curry

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