These vegetable curry puffs are so full of flavour and make the perfect snack, appetiser or party food! Made using store bought puff pastry and a bunch of everyday vegetables, these are super easy to make and budget-friendly as well. These are sure to be a favourite with the whole family.
One of my favourite dairy free dinner recipes is my vegetable curry pies. They are always a hit, but sometimes I want something a little simpler. That is where these curry puffs come in.
Inspired by vegetable pasties, a country bakery classic, but with the flavour of my curry pies, these become the ultimate simple recipe that is guaranteed to be a family favourite.
They can be made small like I have here to serve as an appetiser or you can make them bigger and serve them as a main.
Key Ingredients
You really don’t need much on hand to make these little vegetable pasties plus you can easily adapt this recipe to suit what you have available.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Onion and carrot – starting the curry filling off with this flavour base to give us a base to build from.
- Potatoes – the heart of our curry filling, potatoes give it substance, thickness and tastes great.
- Curry powder – the key ingredient, there really isn’t a suitable substitute.
- Turmeric – if you don’t have it, you can leave it out, but I personally love the addition of turmeric for that extra flavour and colour.
- Vegetable stock – if you don’t have it, you can use water instead, but the stock just adds that little more flavour to ensure these curry puffs are anything but bland.
- Frozen peas – adds a little colour and freshness.
- Puff pastry – most ready to use puff pastry from the supermarket is dairy free, vegetarian and vegan, but as always, make sure to read the label.
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Step-By-Step Instructions
Step 1: Heat the oil in a high-sided frying pan or small dutch oven over medium-high heat. Add the onion and carrot and sauté for 5 minutes until the onion is soft, turning down the heat if things start to brown too quickly.
Step 2: Tip in the potatoes, curry powder, turmeric and salt and stir until everything is well coated. Cook for another minute or two until the spices smell fragrant.
Step 3: Pour in the vegetable stock and pop the lid on. Reduce the heat and cook for 10–15 minutes until the potatoes are cooked through. Add the frozen peas and stir to combine, then set aside to cool completely.
Step 4: Cut the pastry sheets into 9 squares. Scoop a heaped tablespoon of filling into the centre of each, fold in half and crimp the edges firmly to seal.
Step 5: Brush the tops with dairy free milk or a beaten egg and sprinkle with sesame seeds. Arrange them evenly on a baking tray.
Step 6: Bake for 25 minutes, or until golden brown on top. Serve warm.
👉Don’t overfill! While it can be tempting to pack in as much filling as possible, a heaped tablespoon is plenty. Too much filling makes them difficult to seal and they’re more likely to burst open in the oven.
Storage Instructions
Fridge: Store any leftover curry puffs in an airtight container in the fridge for up to 3 days.
Freezer: These freeze really well. Once completely cooled, place them in a single layer in a freezer-safe container or zip-lock bag and freeze for up to 3 months.
For best results, freeze them before baking. Assemble the curry puffs, place on a lined tray and freeze until solid, then transfer to a bag or container. Bake straight from frozen at 200°C (400°F) for 30–35 minutes.
Reheating: Reheat in the oven at 180°C (350°F) for 10–12 minutes until warmed through and the pastry is crispy again, or use the air fryer.
Recipe FAQs
Yes you certainly can! I love to make these in advance of when I need them, particularly when they are for a party as you don’t want to be crimping a bunch of small pastries right before your guests arrive.
You have a couple of options. You can make the pastries and keep them in the fridge on a tray ready to bake fresh, or you can pre bake them and just heat them up right before you’re ready to serve them. Either way they will taste delicious.
You can also freeze the cooked pastries for about a month in an airtight container.
This is usually caused by overfilling or not sealing the edges firmly enough. Make sure you’re only adding a heaped tablespoon of filling and pressing the edges together firmly with a fork before baking. You can brush the edges with egg or dairy free milk before crimping to make sure they stick.
Yes, you can use a gluten free puff pastry if you need to make these gluten free. The filling itself contains no gluten, so it’s just the pastry you need to swap.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free appetisers:
Chicken Sausage Rolls
Easy Baked Beef Meatballs
Vegetarian Mini Quiches
Devilled Eggs
Vegetable Curry Puffs
Equipment
Ingredients
- 1 brown onion
- 1 small carrot
- 2 medium potatoes
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ cup vegetable stock
- ½ cup frozen peas
- 4-6 sheets puff pastry
- dairy free milk or 1 beaten egg, for brushing
- sesame seeds optional
Instructions
- Preheat your oven to 200°C (400°F) and line two baking trays with baking paper.
- Peel and dice the onion and carrot. Chop the potatoes into 1cm cubes and set aside.
- Heat the oil in a frying pan with high sides or a small dutch oven over medium-high heat. Add the onion and carrot and sauté for 5 minutes, or until the onion is soft. Turn down the heat if they are browning too quickly.
- Add the potatoes, curry powder, turmeric and salt and stir until everything is well coated in the spices. Cook for a further minute or two until the spices are fragrant.
- Pour in the vegetable stock, scraping the bottom of the pan with a wooden spoon.
- Reduce the heat, place the lid on and cook for 10–15 minutes, or until the potatoes are cooked through. Check frequently and scrape the bottom of the pan to prevent sticking. add a little more stock if needed. Once cooked, mix through the frozen peas, then set aside to cool completely.
- While the filling cools, remove the puff pastry sheets from the freezer and allow to defrost on the bench.
- Cut each sheet of pastry into 9 squares and place a heaped tablespoon of filling into the centre of each. Fold in half and crimp the edges firmly to seal. Brush the tops with a little dairy free milk or beaten egg. Sprinkle over sesame seeds if using. Place evenly spaced on the prepared trays.
- Bake for 25 minutes, or until the tops are golden brown. Serve warm.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in 2022 and has been updated in 2026 with new photos and more helpful information. The recipe remains the same.
Sarah says
Made these for my husband and he genuinely thought they were store bought! A winner for sure.
Sherry says
I love curry puffs!