Viral Christmas Recipe: Vegetable Curry Puffs

A flaky, golden pastry filled with a flavorful and aromatic vegetable curry filling—perfect for snacks, parties, or lunchbox treats.

Ingredients

• ½ brown onion (peeled and diced)
• 1 small carrot (diced)
• 1 stick celery (diced)
• 2 medium potatoes (chopped into 1cm cubes)
• 1 tbsp vegetable oil
• 1 tbsp curry powder
• ½ tsp turmeric
• ½ cup vegetable stock
• ½ cup frozen peas
• 6 sheets puff pastry (defrosted)
• Dairy-free milk (for brushing)
• Salt and pepper (to taste)

Instructions

1. Prepare the Filling

1. Peel and dice the onion, carrot, and celery. Chop potatoes into small cubes (1cm).
2. Heat oil in a frying pan or small Dutch oven over medium-high heat. Add onion, carrot, and celery, and sauté for 5 minutes or until the onions soften. Reduce heat if the onions brown too quickly.
3. Stir in the potatoes, curry powder, and turmeric. Mix until vegetables are evenly coated, and cook for 1-2 minutes until spices are fragrant.
4. Add vegetable stock, scraping the bottom of the pan to deglaze. Stir in the frozen peas and mix well.
5. Cover with a lid, reduce the heat, and simmer for 10-15 minutes, stirring occasionally, until the potatoes are cooked through. Season with salt and pepper to taste.
6. Allow the mixture to cool before proceeding.

2. Assemble the Curry Puffs

1. Defrost puff pastry sheets on the counter.
2. Cut out circles from the pastry sheets. Place 1 tablespoon of the cooled filling into the center of each circle. Fold the pastry in half to form a crescent shape and crimp the edges with a fork.
3. Brush the tops with dairy-free milk and cut a small slit in the top of each puff to allow steam to escape.

3. Bake or Air Fry

Conventional Oven

1. Preheat oven to 180°C (356°F). Line two baking trays with baking paper.
2. Arrange the curry puffs on the trays, spacing them apart.
3. Bake for 20 minutes or until the tops are golden brown.

Air Fryer

1. Preheat the air fryer for 2 minutes at 180°C (356°F).
2. Lightly spray the basket with cooking oil. Arrange the curry puffs in the basket, leaving at least 2cm of space between them.
3. Cook for 10-12 minutes until golden brown. Repeat in batches if needed.

Tips & Variations

• Alternative Fillings: Swap potatoes for sweet potatoes or add diced zucchini for variety.
• Spice Level: Adjust the curry powder to your spice preference or add chili for extra heat.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for a crisp texture.

Enjoy these delicious vegetable curry puffs as a hearty snack or appetizer.

References:

• https://www.tiktok.com/@recipesbytara/video/7307473749245250824?is_from_webapp=1&sender_device=pc&web_id=7413138394040043013
• https://eightforestlane.com/vegetarian-curry-puffs
• https://plantbasedfolk.com/vegetable-curry-puffs