Vegan Vegetable Curry Puffs

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These delicious, vegan and budget friendly curry pastry puffs are packed full of vegetables, and are perfect for a light lunch, lunch box snack or Christmas appetiser!

Recipe:
Olive oil and dollop of butter for frying (sub for vegan butter)
1 cup small diced potatoes
1/2 cup diced carrots
1/2 cup diced celery (optional, or celery salt 1/2 tsp)
1 onion, finely chopped
1/2 tsp of mild English Mustard
1 tsp of curry powder
1/2 tsp cayenne (optional if you like it hot 🔥)
1/2 tsp of tumeric
1 tsp salt
1 can of chickpeas / 400g
1 cup frozen peas
3 tbl flour,
1 1/2 cups veggie broth
1/4 cup milk (sub for vegan milk)
Water for cooking vegetables if needed
4 sheets of puff pastry light (sub for vegan)
Egg whisked for wash, seeds to top

Method:

Fry your onion in olive oil Once soft, add in garlic, followed by all finely chopped vegetables.

Add in mustard and spices, salt and pepper, then fry until aromatic. Add in your stock, flour to thicken and milk.

Add in chickpeas and frozen peas, cook until soft, adding water when needed.

Once vegetables are completely cooked, set aside to cool in separate dish.

Defrost your puff pastry and slice into four quarters. Add your cooled curry mixture to middle of small square and add a small amount of water with your finger to the edge being folded to seal. Fold over pastry and crimp edges to close with fork.

Brush with egg, garnish with seeds of choice, I like to use poppy and sesame (optional)

Bake at 180 degrees celsius for approx 15-20 minutes, or until golden brown all over and puffy!

Enjoy with your favourite sauce!

With love,

Tara x