Curried Vegetable Puffs
Download a printable PDF version of the recipe.
Vegetarian
Vegan
Ingredients
Makes 6 large parcels
- 2 small sweet potatoes
- 1 large carrot
- half a brown onion
- 1 tsp garam masala
- 1 tsp cumin
- half a tsp ground coriander
- half a tsp minced ginger
- quarter of a tsp chilli powder (optional)
- third of a cup of corn
- third of a cup of peas
- 1 tsp butter (or vegan equivalent)
- 1 sheet of puff pastry
- few leaves of fresh coriander
- milk to brush pastry (rice milk will also work)
Method
- Peel the sweet potatoes and cut them into equal sized chunks. Add them to a pot of water, cover with a lid and cook until soft.
- While sweet potato is cooking, peel and chop the carrot into small pieces. Cut the onion into small dice. Finely chop the fresh coriander.
- When the potatoes are ready, drain them and let them dry out in the colander.
- In a hot, oiled pot, start sweating the onions. After a few minutes, add the ginger and mix in. Add the carrot and cook for a few minutes, then add the butter and spices and stir through.
- Add the sweet potato to the pot and mash to a rough texture. Mix in the peas and corn, then season with salt and pepper. Add the fresh coriander and the chilli powder.
- Preheat the oven to 220°c (gas mark 7 / 425°f).
- Cut a sheet of puff pastry into even squares – the size of them doesn’t really matter. Add a spoon of curried vegetable mix to each square and flatten slightly.
- Brush the edges of the pastry with milk and fold one of the corners to the opposite corner to form a triangle. Press down firmly on the edges to seal them. Carefully lift the triangles onto a lined tray and use a fork to crimp the edges. Brush the tops of the parcels with milk.
- Place into the oven for about 15 minutes until they become golden and puffy. Leave for a few minutes after removing from the oven, then serve.
Download a printable PDF version of the recipe.
View on YouTube
Download a printable PDF version of the recipe.
