Curried Vegetable Puffs

Download a printable PDF version of the recipe.




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)


  1. 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.
  2. While sweet potato is cooking, peel and chop the carrot into small pieces. Cut the onion into small dice. Finely chop the fresh coriander.
  3. When the potatoes are ready, drain them and let them dry out in the colander.
  4. 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.
  5. 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.
  6. Preheat the oven to 220°c (gas mark 7 / 425°f).
  7. 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.
  8. 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.
  9. 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.

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Download a printable PDF version of the recipe.