Description
Super simple, homemade vegan curry puffs.
Ingredients
Units
Scale
- 3 tbsp oil
- 2 cups cauliflower florets (around 200g)
- 1/3 cup diced onion
- 7–8 curry leaves
- 2 garlic cloves (grated)
- 2 tbsp curry powder
- 1 1/2 cups diced potatoes
- 1/4 cup water (plus more if needed)
- 2–3 tsp sugar
- salt (to taste)
- 1 sheet of puff pastry
Glaze
- 1/2 tsp curry powder
- pinch of ground turmeric
- 1/2 tbsp oat milk
- 1 tsp maple syrup
Instructions
- Charred Charred cauliflower: Heat 1 tbsp oil in a pan, add in the cauliflower chunks and cook on high for 10-20 minutes or until charred. Roughly chop up the cauliflower and set aside until needed.
- Filling Making the filling: Heat 2 tbsp oil in the same pan, and add the onions and curry leaves. Cook on medium heat until onions are caramelized. Add in the diced potatoes, curry powder and water. Mix and cook for 15-20 minutes or until the potatoes are cooked. Mix in the charred cauliflower, sugar and salt. Turn heat to low, and cook for 2-3 more minutes. Allow to cool completely before stuffing into the pastry!!
- Pre-heat Pre-heat oven to 220°C/428°F .
- Pastry Flaky pastry: Cut the sheet of puff pastry into 12 rectangles, Add 1-2tbsp of the filling to each rectangle, fold over and seal the edges using a fork. If the fork starts to stick to the pastry, dust a little flour on it. And if the pasty seems like it's warming up, pop it in the fridge for 5-10 minutes. (I had to do this a few times!) Transfer the pastry onto a baking sheet lined with parchment paper. (To reduce waste, I like to use the parchment paper the puff pastry comes with!)
- Baking Baking & serving: Make a quick glaze by combining oat milk, maple syrup, curry powder and ground turmeric. Brush over the pastries. Bake for 20-25 minutes or until golden brown. Serve warm with sweet chilli sauce, ketchup or green chutney! Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Appetizer, Side Dish, Snack
- Cuisine: Asian
Nutrition
- Calories: 76