Start by preparing the vegetables. Peel and dice the onion, and dice the carrot and celery. 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 and add the onions, carrot and celery and saute for 5 minutes or until the onions are soft. Turn down the heat if they are browning too quickly.
Add in the potatoes, curry powder and turmeric and mix together until everything is coated in the spices. Continue to cook for a minute or two until the spices are fragrant.
Add in the vegetable stock and using a wooden spoon mix, scraping the bottom of the pan and mix. Add in the frozen peas and mix to combine.
Turn down the heat and place on the lid and cook for 10-15 minutes, or until the potatoes are cooked through. Check frequently and scrape the bottom with your wooden spoon to ensure it doesn’t stick to the bottom. Once cooked, season with salt and pepper, and set aside to cool down.
While the filling is cooling, take out your sheets of puff pastry and let defrost on the bench.
Cut out circles from the pastry and scoop about a tablespoon of the filling into the centre of each and fold in half, crimping the edges. Repeat with the remaining pastry and filling. Brush the tops of each with a little dairy free milk and cut a small slit in the top.
Conventional Oven: Preheat the oven to 180°C and line 2 baking trays with baking paper. Place the pastries evenly apart on the tray and place into the oven. Bake for about 20 minutes or until the tops are golden brown.
Air Fryer: Preheat the air fryer for 2 minutes at 180°C. Lightly spray the basket with cooking oil and place the pastries on the base, ensuring there is at least a 2 cm gap between each. Cook for 10-12 minutes or until golden brown on top. Repeat as necessary until all curry puffs have been cooked.