Vegetarian curry puffs

(makes 24 medium curry puffs or 45 small curry puffs)

Adapted from Plantd

There's so many variations on curry puffs from different cuisines and although I love them all, I was particularly inspired by some that we received from a Thai lady that we get to do catering for us once in awhile. She actually gave them to us for free and they were so delicious we ordered them the next time! Clearly a great strategy and also very generous.

I really liked that she had sweet potato mixed in and they were more sweet than spicy, which was perfect for our little one, especially as I wanted to make these to store in the freezer for when Bub #2 comes along and we could have a quick meal with vegetables that she will be keen to feed herself. She mostly loves the pastry, but hey, who doesn't?! 

Prep time: 20 min + 40 min (folding time)

Cooking time: 30 minutes

Ingredients
1 small brown onion
4 cloves garlic
2cm piece ginger
2 stems shallots
500 g mix of potato and sweet potato, peeled

1 carrot, peeled
3/4 cup of frozen peas and corn

1 1/2 cups vegetable stock or water
1kg puff pastry

1 egg or butter, as needed 

Spices

1/2 Tbsp ground cumin

3 Tbsp ground coriander

1 to 2 Tbsp curry powder

1 tsp turmeric

2 tsp salt

Method

1. Preheat the oven to 180 C.

2. Dice the onion, garlic, ginger, potato, sweet potato and carrot

3. In a heated non-stick pan, sauté onion until soft. Continue to cook with garlic, shallots & ginger until fragrant. Season with spices. Add in the potatoes, sweet potato and carrot & give it a stir. Add enough water or stock to cover all the potatoes. 

4. Cover the pot and bring to boil and then let simmer until potatoes are fork-tender, approximately 5 minutes. Stir in frozen peas and corn, cook for another minute then let it cool. Taste and adjust seasoning.

5. Thaw puff pastry based on package instructions. For larger curry puffs, cut each piece into four. Place one to two tablespoons of potato mixture and pleat to seal into a triangle.⁣ 

For medium curry puffs, cut the pastry into 6 rectangles and fill with one or two teaspoons of mixture. 

NB. You may need a bit of extra pastry (8 sheets total) for medium curry puffs as you don't fill them up as much. 

6. Brush each puff with melted butter or egg wash and bake 25 to 30 minutes or until golden brown.

Storage: Freeze overnight in a single layer on a tray lined with baking paper then place into an air-tight plastic bag. Can keep for 4 to 6 months.