Curry Puffs

These homemade vegan curry puffs are easy to make and even more delicious. Baked flaky puff pastry stuffed with charred cauliflower and curry-spiced potatoes. Flaky on the outside, perfectly seasoned veg on the inside, and are completely addicting when generously dipped in sweet chilli sauce. These can be enjoyed as a snack, appetizer or, even as a side.

This vegan curry puff recipe is…

• made with flaky puff pastry
• super easy
• DELISH finger food
• inspired by Malay curry puffs

Ingredients for vegan curry puffs

• Pastry: Traditionally curry puffs are made with homemade dough, but to make this easy, this recipe calls for store-bought puff pastry sheets. Double-check on the packaging that the one you have is vegan-friendly.
• Potato: Any white potato will work! I used a red-skinned white potato because that’s what I had at home. Peel the skins off, and dice them into small cubes.
• Cauliflower: Just a few florets for texture!
• Onion: The onion will be golden and caramelized, gifting us with a sweet note.
• Garlic: Only two cloves, grated or crushed!
• Curry leaves: Fresh or dried will work! I like to keep them whole, but if you prefer, you can thinly chop up the fresh ones, or simply crush the dried ones.
• Salt + sugar: To bring out all the flavours, we need a good amount of both!
• Curry powder: Go to your supermarket, and grab the curry powder of your choice. These curry blends come in different spice levels. I went for a mild one, and then if that’s not spicy enough for you, you can add in a touch of chilli powder. Sri Lankan curry powder would work too!
• Plant milk + maple syrup: To glaze the pastries, mix together your choice of plant milk with the maple syrup. Oat milk, coconut milk, almond milk, and pretty much all kinds of plant milk will work for this step.

How to make the vegetable curry puffs filling

These charred cauliflower and potato curry puffs are so simple to make!

Tear the cauliflower into medium-sized chunks, heat oil in the pan and add the chunks with a little sprinkle of salt. Cover the pan with a lid and cook on high heat for 15 minutes, or until the cauliflower is charred. Stirring often to prevent the cauliflower from burning. Remove from the pan, and give it a rough chop.

In the same pan, heat some more oil over medium heat. Add in the curry leaves and diced onions. Cook for a few minutes or until the onions are caramelized. Add in the grated garlic, and cook for a few seconds. Next, add the diced potatoes, curry powder and a little water. The water will help cook the potatoes and prevent the mixture from burning and sticking to the pan. Mix together, cover the pan with a lid and cook for 15-20 minutes or until the potatoes are cooked. Stirring the mixture often to prevent burning, and at any time you notice the mixture is sticking to the pan, just deglaze it with a splash of water. Lower heat, add in the sugar and cook for a further 2-3 minutes.

I like to cook the potatoes until they are slightly softer, and have a sort of mashable texture. While you mix everything, those mashable potatoes will naturally become soft and break down. Be super gentle when you do this step! You don’t want all the potatoes to be mashed!

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Here comes the hardest part of this recipe – allowing the mixture to cool down to room temperature. To speed this up, you can transfer the mixture into another bowl. I sometimes make this curry puff filling the day before, just to make things easier.

Baking the vegan curry puff

To reduce waste, I like to line the baking tray with the parchment paper that comes wrapped around the puff pastry dough.

Grab your sheet of store-bought vegan puff pastry, and cut it into 12 rectangles. Add a tablespoon or two of the vegetable filling, and fold over the pastry in half. If the pastry seems to be getting soft and warm, pop it into the fridge for 5-10 minutes.

While the puffs are chilling, make the vegan egg wash. Simply, combine oat milk with maple syrup, curry powder and a tiny pinch of ground turmeric.

Flour a fork, and then press around the edges of the veg patties, to seal. Transfer onto a lined baking tray. Brush the dough with the glaze, and then pop it into a preheated oven, and bake for 20 minutes or until golden brown.

Serve these pastry snacks with tomato ketchup, hot sauce, sweet chilli sauce or even green chutney!

After you try this vegan stuffed peppers recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to see your images!!

Tips on making the perfect vegan curry puffs

• Vegetable filling: Allow your mixture to cool down completely before stuffing it inside the pastry.
• Puff pastry: If at any time, you feel the pastry is starting to warm up. Pop it back in the fridge for 5-10 minutes. Working with a chilled, cool sheet of puff pastry will ensure it rises perfectly when baking.

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More vegan recipes you’ll love

• Caramelised Onion and Spinach Puff Pastries
• Garlic Asparagus Puff Pastry Bundles
• Roasted Garlic Cauliflower Soup with Crispy Potatoes
• Sheet Pan Chipotle Cauliflower Tacos
• Vegetable Samosas

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