Curry Puff Pastry
Ingredients
- 2 packs puff pastry of your choice
- 2 medium-large potatoes, cubed & soak in water to remove starch, drain well
- 3/4 cup frozen mixed carrots & peas
- 1 medium onion, 4 cloves garlic, 2 shallots, knob of ginger - all chopped
- 1.5 tablespoons red chili paste
- spices (adjust to your preference): 1/2 tablespoon cumin seed, 3 tablespoons coriander powder, 3 tablespoons curry powder (see story), 1 teaspoon turmeric powder
- veggie stock/water
- oil, salt to taste, melted vegan butter, pandan leaves, tie to a knot (optional)
Preparation
In a heated non-stick pan, sauté onion until soft. Continue to cook with garlic, shallots & ginger until fragrant. Season with spices. Add in sambal, then potatoes & give it a stir. Place a knotted pandan leave, season with salt, used ~ 1 teaspoon. Add enough water to cover all the potatoes. Place lid over, turn to boil & let simmer until potatoes are fork-tender. Stir in frozen carrots & peas, remove pandan leaves & let cool. Taste test
Thaw puff pastry based on package instructions. Mine came with 2 sheets of 9X9. I cut each sheet to 6 pieces & roll to a square. Place 1-2 tablespoons of potato mixture and pleat to seal into a triangle
Brush each puff with melted butter & bake until golden brown. I baked mine at 425F for about 20-25 minutes. Cooking time & oven temperature varies by brand
Serve warm with a cup of vegan 'teh tarik' - pull 'milk' tea