Vegan Curry Puff with Spiced Potato Filling
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
- 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 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, bring to boil and let simmer until potatoes are fork-tender. Stir in frozen carrots and peas, remove pandan leaves and let cool. Taste test.
Assembly
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.
Baking
Brush each puff with melted vegan butter and bake until golden brown. Bake at 425F for about 20-25 minutes. Cooking time and oven temperature may vary by brand.
