Vegetable Curry Puffs
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.
Servings 24 pastries
Calories 249kcal
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.
Video
Notes
Vegan Option: Brush the tops of the pastry with dairy free milk rather than egg.
Storage Instructions: These will keep in an airtight container in the fridge for up to 3 days, or can be frozen for up to 3 months and reheated in the oven until crispy.
Nutrition
Calories: 249kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Sodium: 175mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg
