These delicious curry puffs are easily the best vegan recipe we have ever developed. Each one is loaded with a variety of curried root vegetables, wrapped in crispy golden puff pastry. This recipe is a healthier alternative to the traditional deep fried versions which is especially good for those watching their waistline. A word of warning before you read on… these vegan curry puffs are seriously addictive!
Recently, I challenged myself to create some really good vegan recipes for my family. Before all you carnivores make your way to the exits, hear me out. My idea of a good vegan recipe is that it has to be good enough so that I don’t miss the meat. So even if you are not vegan or vegetarian, these recipes should hopefully satisfy almost anyone!
I got the idea of developing vegan options of my favourite dishes after I pulled together my vegan rice paper rolls recipe. My second challenge is this vegan version of my Oven Baked Curry Puffs recipe. I have substituted the mince with chickpeas, green peas and upped the quantities of the vegetable ingredients to give it more bulk. By pure coincidence, the puff pastry I have always used is already vegan friendly. This is really surprising because I always assumed it was loaded up with butter.
The biggest problem I found with the vegan version was the egg wash. I know….WTF! I am fussing over egg wash because for me puff pastry must always be golden! Of course, if you don’t care then this isn’t an issue. But for me, I was hell bent on making it look exactly the same as the meat version. So, I spent the next few days working with mum on my egg wash substitute. I ended up using both coconut oil and soy milk which worked OK in the end. If anyone has any other suggestions please write it in the comments!
My Tips for Success
- The filling should be gooey like a thick mashed potato. This is to minimise moisture in the filling, which will later turn to steam and soften the pastry while cooking.
- After baking the curry puffs, put them under the grill to give them that golden finish (approx 1 – 2 mins). Remember to watch them carefully since they can burn very quickly!
- Do not cover the curry puffs once cooked. Allow them to breathe so they stay crispy for longer.
- If you don’t like chickpeas then substitute with canned cannellini or your choice of beans.
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Oven Baked Vegan Curry Puffs
These delicious curry puffs are easily the best vegan recipe we have ever developed. Each one is loaded with a variety of curried root vegetables and wrapped in crispy golden pastry.
- 300 gm carrots, peeled and chopped into small chunks
- 400 gm white potato, peeled and diced into cubes
- 400 gm sweet potato, peeled and chopped into chunks
- 100 gm frozen peas
- 1 tbsp canola oil
- 1 medium onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2.5 tbsp curry powder
- 1 can chickpeas (400 gm), drained and washed
- 1 tsp salt
- 1.5 tsp sugar
- 1 tbsp soy sauce
- 10 stalks of coriander, finely chopped (optional)
- 7 - 8 sheets of vegan-friendly puff pastry (I use Pampas brand), pastry sheet size = 25 cm x 25 cm or 10 In x 10 In
Vegan Egg Wash Substitute
- 4 tbsp soy milk
- coconut oil spray or a neutral oil of your choice
- sweet chilli sauce (optional)
Prep all the vegetables and defrost the peas.
In a bowl, add the chopped carrots and 1 tbsp of water. Cover the bowl with cling wrap and cook in the microwave for 4 minutes. Set aside.
Repeat with the white potatoes but cook for a total time of 7 minutes.
Repeat with sweet potatoes except add 2 tbsp of water and cook for 7 mintues
Using a potato masher or a fork, mash the sweet potato. Cover and set aside.
In a non-stick frying pan on medium heat, add the oil and saute the onion and garlic for roughly a minute.
Add the curry powder and saute for roughly 30 seconds or until fragrant.
Turn down the heat to medium-low and add the chickpeas, carrot, salt, sugar, soy sauce and cook for 2 minutes
Add the white and sweet potato to the pan and combine thoroughly. With an egg flipper, slightly mash the filling into the pan to break up some of the chickpeas, carrots and potato. Cook for a total of 5 - 7 minutes.
Add the peas and coriander to the pan and stir through. Cook for 2 minutes.
Check the filling for seasoning, curry flavour and texture. Adjust accordingly. Take the pan off the stove and allow the mixture to cool down for 20 minutes. (Note 1)
Take out the puff pastry from the freezer and allow 10-15 mins to thaw.
Line the baking trays with baking paper and preheat a fan-forced oven at 200 C / 392 F.
Cut the puff pastry into thirds lengthways and crossways (i.e. into 9 pieces).
Scoop a tablespoon of filling and place it in the middle of the puff pastry square. Fold the pastry over into a rectangle, then crimp them down with a fork. See pictures above.
Brush each puff with soy milk and then spray / brush coconut oil over the top. Put them into the oven on fan force at 200 C / 392 F for 20 minutes.
Optional Step: At 20 minutes, if you want the puffs to be more golden then turn your oven to grill setting at 200 C / 392 F. Watch them carefully. As soon as they are golden, take them out. Do not leave them unattended. (Note 2)
Allow them to cool on a rack and do not stack them on top of each other.
- The texture of the filling should be like plain mashed potato (the way it feels with no milk/cream/butter etc)..
- Grill one tray at a time. Each tray should not take more than 2 mins.