Delicious Vegan Curry Puff Pastry
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
Filling
In a heated non-stick pan, sauté onion until soft.
Add garlic, shallots, and ginger; cook until fragrant.
Season with spices.
Add red chili paste and potatoes; stir.
Place a knotted pandan leaf and season with about 1 teaspoon salt.
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 leaf and let cool.
Taste test.
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.
Bake at 425F for 20-25 minutes until golden brown. Note that cooking time and temperature may vary by oven brand.
