Curry Puffs with Potato Filling
Ingredients
Dough
- 250g [2 cups + 1 tablespoon] all-purpose flour (see note using cup measurement)
- 125g [1/2 cup] ice cold water
- 67g [about 5 tablespoons] vegan butter - see instruction
- 1/4 teaspoon salt
Filling
- 300g Russet potatoes, cut into small cubes
- 2-3 cups water - (start with the lowest)
- 1 small onion - finely chopped
- 1/2 cup [65g] frozen peas & carrots
- 1-2 tablespoons curry powder/paste (adjust accordingly)
- 1 tablespoon vegetable seasoning sauce (optional)
- 3 teaspoons coconut sugar
- salt & black pepper to taste
- oil for cooking
Preparation
Mix flour and salt until incorporated in a mixing bowl. Cut vegan butter in cubes and rub the flour with it using your fingertips until you get a coarse sandy-like mixture. Add more butter if needed. Add water, then mix and knead into a soft dough. Cover bowl with a lid and refrigerate.
Meanwhile, sauté onion in 3 teaspoons oil until translucent (if using freshly chopped carrot, add them here). Add potatoes, curry powder and give it a good stir. Then, add enough water to cover the surface of the potatoes. Season with seasoning sauce, salt, sugar and black pepper. Cook until potatoes are fork-tender, then fold in frozen peas, carrots and divide into 10 portions.
To make the wrapper, remove dough from the fridge and divide it into 10 equal portions. Take one dough and roll it into a circular wrapper to about 4 inches diameter. Place filling in the middle, fold and pleat to seal the edge.
Fry method (pictured): Preheat a tall pan with oil to about 350F/170°C, slowly drop in curry puffs and fry until golden brown on all sides. See comments for bake/air-fried method.
