Easy Vegetable Curry Puffs Recipe
Servings: 12 yields
Ingredients
- 2 sheets Puff pastry thawed
- 1 large Onion
- 3 cloves Garlic
- 1 tablespoon Grated ginger
- 2 medium Carrots
- 2 medium Potatoes
- 1 celery stalk chopped
- 1 cup 150g frozen peas
- 2 Green onions chopped
- 2 tablespoons parsley chopped
- 3-4 tablespoons Olive oil
- 1 teaspoon Curry powder
- 1 teaspoon Garam masala
- ¼ teaspoon Turmeric
- Salt to taste
- Pepper to taste
- 1 teaspoon thyme
- ⅓ 80ml cup water/vegetable stock
Instructions
- DIRECTIONS1. In a large pan heat olive oil. Add chopped onion and sauté for 5-6 minutes, until golden, over medium heat. Add crushed garlic, grated ginger and chopped celery. Sauté for 2 minutes more. Add spices, cook, stirring, for 1-2 minutes. Add diced carrots, frozen peas and cook until carrots are tender. Add diced boiled potatoes, season with salt and pepper, add water/stock, cook for 3-4 minutes. turn the heat off, add chopped green onions and parsley, stir and set aside to cool. 2. Preheat oven to 350F (175C). 3. On a clean and lightly floured surface roll out the puff pastry, cut the sheets into 5-inch (12.5cm) squares. Scoop 1-2 tablespoons of the filling in the center of the square. Fold it over to make a triangle and press the edges to seal completely. Use a fork to make a crimping pattern on the edges. 4. Arrange the puffs on a baking tray lined with parchment paper. Brush with egg wash. 5. Bake for 25-30, until golden brown. Let cool for 10-15 minutes before serving. Notes:
- If you want to make this recipe vegan, replace the puff pastry to a vegan puff pastry and the egg wash for olive oil.
- take your puff pastry out of the freezer and defrost for about 35-40 minutes in room temperature before using, or 3-4 hours in the fridge.