VEGETARIAN CURRY PUFFS

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Curry puffs, one of the most popular snack in Malaysia made using frozen puff pastry. This cheat’s meatless curry puffs are great for vegetarian. Perfect appetiser to make at home with little effort required!

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WHAT IS CURRY PUFF

Curry puff, a type of pocket pie is a pastry with curried fillings often consist of potatoes and chicken, cooked through deep fried method. This popular snack is very common in Malaysia, the country of my origin. A well-known finger food that you won’t miss out when you visit pretty much any hawker store or food court in most Southeast Asia Countries.

MY VERSION OF VEGETARIAN CURRY PUFFS

Oven baked NOT deep fried!!!!!

Yes, if you are looking for a healthier version of curry puffs recipe, you have reached the right page! Unlike the traditional deep fried curry puffs, this meatless curry puffs recipe is oven baked which literary required no oil to bake except when you cook the fillings.

The pastry has also been simplified by using a frozen puff pastry as a substitution to traditional making from scratch dough that’s required extra kneading time. If you want a short cut version to make your life easy, this recipe is perfect for you. They are amazingly delicious with the crispy golden blitz pastry that’s give you a light and flaky texture.

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WHAT DO YOU NEED TO MAKE VEGETARIAN CURRY PUFFS

For dough – frozen puff pastry

For vegetable fillings

  • potato
  • carrot
  • onion
  • curry powder
  • turmeric
  • chilli powder (optional)
  • vegetable oil
  • salt
  • milk
  • egg wash

HOW TO MAKE VEGETABLE CURRY PUFFS

To make the curry puffs fillings, bring a saucepan fills with water to boil, add diced potatoes and carrots, cook for 8-10 minutes until vegetables is soft.

Meanwhile, in a small bowl add curry powder, turmeric, chilli powder and oil stir to combine.

Heat up wok, add curry paste and saute on low heat for a minute until fragrance. Add chopped onion and cook for another minute. Transfer cooked potatoes and carrots to the wok, turn on high heat and stir well. Add salt to taste then lower the heat and add milk, simmer on low heat for 2-3 minutes until sauce is thicken and almost dry. Transfer to a heat proof bowl to cool down slightly.

To wrap curry puffs

Defrost pastry sheets (leave the plastic wrap on) on the countertop while cooking the fillings. When ready to use, remove the plastic, place the sheet on a lightly dusted surface. Divide and cut pastry sheet into 4 squares.

Fills the pastry with 1- 1 1/2 tbsp of curried potatoes, seal the 4 corners by folding the pastry into a triangle. Use a fork to press down the corner and make sure pastry seal firmly. Place them on the baking tray with baking paper. Wash with egg wash and bake in the preheated oven at 200°C for 20 minutes or until golden brown.

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Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

MADE THIS RECIPE AND LOVE IT?

If you enjoyed this recipe, please share it with your friends and family or on social media! Thank you so much for visiting my blog 😊

RECIPE

Curry puffs, one of the most popular snack in Malaysia made using frozen puff pastry. This cheat’s meatless curry puffs are great for vegetarian. Perfect appetiser to make at home with little effort required!



VEGETARIAN CURRY PUFFS
Prep time: 15 minutes
TOTAL TIME: 50 MINUTES
cooking time: 35 minutesserve: MAKE 12

INGREDIENTS:

– 3 frozen pastry sheet
– 2 large potatoes, diced
– 2 large carrots, diced
– 1 onion, finely chopped
– 1 tbsp meat curry powder
– 1 tsp turmeric powder
– 1 tsp chilli powder (optional)
– 2 tbsp vegetable oil
– 1 tsp salt
– 1/4 cup milk




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INSTRUCTIONS:

– Preheat oven to 200°C, line baking paper on a baking tray.

To make the filling:
– Heat up water to boil in a saucepan, add diced potatoes and carrot. Cook for 8-10 minutes until vegetables are soft.
– Meanwhile, in a small bowl, add curry powder, turmeric, chilli powder and oil. Whisk well.
– Heat up wok, add curry paste and saute for 1-2 minutes on low heat until fragrance. Add onion and continue cook for another 1-2 minutes. Constantly stir the onion to prevent burn. Add cooked potatoes and carrots, turn on high heat, stir well to combine.
– Add salt to taste then lower the heat, pour in milk and simmer for 2 minutes until sauce is thicken and almost try. Transfer to a heat proof bowl to cool down slightly.

To wrap the pastry:
– Defrost pastry sheets on the counter top with plastic on. When ready to use, remove plastic and place sheet on a lightly dusted surface. Divide and cut sheet into 4 square.
– Place one pastry on your palm, fills with 1- 1 1/2 tbsp of fillings then fold the pastry in half, into a triangle shape. Press and seal the corner with a fork. Repeat until you have 12 pastry.
– Wash pastry with egg wash and bake in the preheated oven for 20 minutes or until golden brown. Transfer to a cooling rack to cool down for 10 minutes. Serve warm and enjoy!

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