They’re suitable for those following a plant-based diet and can be made gluten-free.
What are curry puffs?
Curry Puffs are a South East Asian deep-fried finger food. They have some resemblance to English Cornish Pasties or Spanish Empanadas. It is thought that the Portuguese brought empanadas to the region in the 16th century. The most well-known are Malay curry puffs which are filled with curried potatoes and meat. They are deep-fried and sold on streets to be enjoyed as an appetiser or snack. Today, most south east asian countries have their own curry puff recipes: karipap or epok-epok in Malaysia and Singapore; pastel or panada in Indonesia and banh xep in Vietnam. When the British visited these areas, they began calling them curry puffs. Now you can easily find vegetable curry puffs or potato curry puffs.
Why you should make this recipe:
Suitable for vegans and vegetarians – this recipe is made from ingredients that are naturally plant-based Healthier than deep-fried Simple to make – the filling is made with few ingredients and is ready under an hour. Can be prepared ahead of time Serve this popular snack when unexpected guests arrive – thanks to the short ingredient list, these curry puffs do not take long to whip up Perfect as a drinks party canapé or light snack. So delicious! With each bite, you can enjoy a crispy flaky layer of pastry and flavourful veggies.
Ingredients
(see recipe card below for full ingredients and measurements) Ready-made puff pastry – homemade puff pastry takes time and effort so it is well worth picking up a block or two of store-bought puff pastry sheets. Use good quality puff pastry rather than own brand for the best results. When working with puff pastry, you want to preserve the beautiful layers as much as possible. If your puff pastry is chilled, leave it out 5-10 minutes before working with it. If your puff pastry is frozen, leave it out for 15-20 minutes. (This is based on UK weather btw!!!) Check the packet to ensure you are using a vegan puff pastry, most shop bought pastries are. You can of course make a homemade dough if you wish. The filling: (I have omitted using onion and garlic as I want to keep the filling quick and easy. Thai curry pastes usually have onion and garlic blended in them) Sweet potatoes – the sweet potato will require some cooking beforehand. I tend to use my instant pot for this but you can also chop up the sweet potato into cubes and microwave them with a sprinkle of water for 5-6 minutes. Chickpeas – you can use tinned chickpeas or cook dried chickpeas in your instant pot. Use the leftover chickpeas to make hummus, authentic chana masala or sundried tomato chickpea cakes. Mix-vegetables – I have used frozen mixed vegetables that consists of frozen peas, carrots, green beans and sweetcorn. You can also use any fresh vegetables that you have to hand. Thai Red Curry Paste – you can alternatively use green curry paste. Coconut Milk – coconut cream is an alternative that has even lower moisture levels. Oil – I use olive oil but you can also use coconut oil, sunflower oil, vegetable oil or canola oil Lime juice – use fresh or bottled Seasoning – salt and black pepper Optional: Sugar – the sugar is not added to sweeten the filling but to enhance the natural sweetness in the ingredients already used. Dash of soy sauce The glaze: Puff pastry has enough of its own fat to produce a golden glaze however, you can brush on a glaze to make it extra golden and shiny. There are many vegan egg wash alternatives. Water + maple syrup – mix together maple syrup or agave with water Coconut milk – use the thick coconut cream that collects at the top of the tin Variations: Vegetable Puff recipe You can find Indian style veg puff recipe using regular potatoes and peas. These are often flavoured with spice blends such as Sri Lankan curry powder.
How to make Vegan Thai Curry Puffs
Follow these step by step photo instructions for perfect results: Prepare the filling: Chop up the sweet potato and steam in the IP for 1 minute and Quick Pressure Release In a large pan heat oil over a medium heat and add the red curry paste and coconut milk. Mix well and cook for about a minute. Add the soy sauce at this point if using. Then, add frozen mix veg and cook for 3-4 minutes on high heat or until the water has dried up. Make sure to do this before adding the sweet potato or else the water will mash the sweet potato. Tip in the cooked sweet potato and lightly mashed chickpeas and mix. I like to mash the chickpeas to help bind the mixture together. Next, add salt to taste and optionally a of pinch of sugar. Squeeze over lime juice, lower heat and cook for 1-2 minutes. Switch off the heat. Finally, add some chopped coriander leaves Assembling the puffs Wait until the filling has cooled to room temperature before assembling. Remove the pastry dough from the fridge/freezer as the mixture has almost cooled and leave out for about 5 to 10 minutes. Roll out the pastry or unravel if you have pastry sheets. Cut the dough into approximately 4inchx6inch squares. You can also use a large cookie cutter to make rounds. Folding the curry puffs Place 1-2 tablespoons of the filling into the center of the square. Then fold the pastry over the filling, pressing the edges together to seal using a fork. You can also crimp the edges if you wish. Brush with the thick coconut milk. Baking You will need a lined baking tray Bake at 190C for 15-20 minutes in a preheated oven or until golden brown. Remember the inside mixture has already pre-cooked so they will not need that long.
Air Fryer Vegan Curry Puffs
The air fryer is a great way to cook perfectly even crispy puff pastry instead of a conventional oven. I used the Air Fryer Lid on my Instant Pot Pro Crisp. Air Fry 15 minutes on 190C. You may need to reduce cooking time for next batch as the air fryer heats up.
Serving Suggestions
Serve these to kids with tomato ketchup. Adults can enjoy them with a green chutney or sweet chilli sauce. They’re great as a lunch, as a snack or to serve at parties/picnics.
Storage
Vegan curry puffs keep well in the fridge for 2-3 days. Place the puffs in an airtight container once they have reached room temperature. You can also freeze curry puffs. Cover each of the veg patties separately in cling film before storing in the freezer. Bake or air fry from frozen for a lazy lunch.
Other Vegetarian Air Fryer Pastry Recipes
Chilli Cheese and Pineapple Parcels
Air fryer Punjabi Samosa Puffs
Apple and Mixed Fruit Hand Pies
Vegan Cornish Pasty
Easy Cream Horn/Corn Pastry
Tandoori Paneer Tarte Au Soleil
Air fryer Sliced Potato
Puff Pastry Apple Tart
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