Vegan Potato and Vegetable Curry Puffs
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 seeds
- 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 red chili paste, then potatoes and stir.
Add a knotted pandan leaf, season with salt (about 1 teaspoon). Add enough water to cover potatoes, cover, bring to boil, and simmer until potatoes are fork-tender.
Stir in frozen carrots and peas, remove pandan leaves, and let cool. Taste and adjust seasoning.
Cut each puff pastry sheet into 6 pieces and roll into squares.
Place 1-2 tablespoons of potato mixture on each square and pleat to seal into a triangle.
Brush each puff with melted vegan butter and bake at 425F for 20-25 minutes or until golden brown. Cooking time and oven temperature may vary by brand.
