Vegan Curry Puff with Spiced Vegetables
Ingredients
- 2 packs puff pastry
- 2 medium-large potatoes
- 3/4 cup frozen mixed carrots and peas
- 1 medium onion
- 4 cloves garlic
- 2 shallots
- knob of ginger
- 1.5 tablespoons red chili paste
- 1/2 tablespoon cumin seed
- 3 tablespoons coriander powder
- 3 tablespoons curry powder
- 1 teaspoon turmeric powder
- veggie stock or water
- oil
- salt to taste
- melted vegan butter
- pandan leaves (optional)
Preparation
In a heated non-stick pan, sauté onion until soft. Continue to cook with garlic, shallots and ginger until fragrant. Season with spices. Add in red chili paste, then potatoes and stir. Place a knotted pandan leaf, season with about 1 teaspoon salt. Add enough water to cover potatoes. Cover and bring to boil, then simmer until potatoes are fork-tender. Stir in frozen carrots and peas, remove pandan leaves and let cool. Taste and adjust seasoning.
Assembly
Cut each puff pastry sheet into 6 pieces and roll into a square. Place 1-2 tablespoons of potato mixture on each and pleat to seal into a triangle.
Baking
Brush each puff with melted vegan butter and bake until golden brown. Bake at 425F for 20-25 minutes, adjusting time and temperature based on oven and pastry brand.
