Vegan Curry Puff with Spiced Potato Filling
Ingredients
- 2 packs puff pastry of your choice
- 2 medium-large potatoes, cubed and soaked in water to remove starch, drained well
- 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, tie to a knot (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 sambal, then potatoes and give it a stir. Place a knotted pandan leaf, season with salt, about 1 teaspoon. Add enough water to cover all the potatoes. Place lid over, turn to boil and let simmer until potatoes are fork-tender. Stir in frozen carrots and peas, remove pandan leaves and let cool. Taste test.
Cut each sheet to 6 pieces and roll to a square. Place 1-2 tablespoons of potato mixture and pleat to seal into a triangle.
Brush each puff with vegan melted butter and bake until golden brown. Bake at 425F for about 20-25 minutes. Cooking time and oven temperature may vary by brand.
