These delicious oven baked vegan 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 curry puffs should hopefully satisfy almost anyone!
What Goes In Vegan Curry Puffs
- Vegetables – carrot, potato, sweet potato, peas, onion.
- Chickpeas – can substitute for canned cannellini or other beans.
- Flavouring – garlic, curry powder, salt, sugar, soy sauce, coriander.
- Puff pastry – choose an egg-free pastry to keep it vegan.
- “Egg” wash – soy milk and coconut oil.
How to Make Vegan Curry Puffs (Summary)
- Cook vegetables in microwave.
- Sauté filling ingredients.
- Wrap filling ingredients with puff pastry.
- Brush pastry with “egg” wash.
- Bake.
- Optional step – finish under grill.
My Tips for Success
The filling – the filling should have a gooey, mashed-potato-like consistency. Remove as much moisture as possible when frying, as moisture will turn to steam and soften the pastry while baking.
Grilling – after baking, put the curry puffs under the grill for 1-2 minutes to give them a beautiful golden finish. Watch them carefully and make sure they don’t burn!
Cooling – give the curry puffs plenty of air to breathe so they don’t go soggy while cooling. Place them on a cooling rack in a single layer and a bit of space between each one. Allow to cool completely before storing.
Other Recipes You May Like
- Vegan Fried Spring Rolls
- Vietnamese Vegan Rice Paper Rolls with Spicy Peanut Sauce
- Fried Bread Sticks – Dau Chao Quay – You Tiao
- The Best Oven Baked Curry Puffs
- Vietnamese Savoury Pastries – Banh Pate So
If you guys do make this recipe, please tag us at #scruffandsteph on Instagram, Pinterest and Facebook. We would love to see your creations!
Thank you for visiting our blog and we hope you enjoyed this post.
Scruff & Steph
Oven Baked Vegan Curry Puffs
Ingredients
- 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)
- 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
To Serve
- sweet chilli sauce (optional)
Instructions
- 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 minutes.
- 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.
Notes
- 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.