Vegetable Curry Puff Recipe
Baked pastries filled with curried cauliflower, spinach, and sweet potato (Vegetarian, Shellfish Free)
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet, heat the oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- 2
Cook the Vegetables
Add the chopped cauliflower and sweet potato to the skillet. Stir in the curry powder, salt, and pepper. Cook for about 10 minutes until the vegetables start to soften, stirring occasionally.
- 3
Add Spinach and Coconut Milk
Stir in the chopped spinach and coconut milk. Cook for an additional 5 minutes or until the spinach has wilted and the sweet potato is tender. Remove from heat and let it cool.
- 4
Prepare the Pastry
Preheat the oven to 400°F (200°C). Roll out the pastry dough on a lightly floured surface and cut it into circles (about 4-5 inches in diameter).
- 5
Assemble the Curry Puffs
Place a spoonful of the cooled vegetable filling in the center of each pastry circle. Fold the dough over to create a half-moon shape and seal the edges by crimping with a fork.
- 6
Bake
Place the assembled curry puffs on a baking sheet lined with parchment paper. Brush the tops with a little oil or milk for a golden finish. Bake for 20-25 minutes, or until golden brown.
- 7
Serve
Let the curry puffs cool slightly before serving. Enjoy them warm!
