Baked Vegetarian Curry Puffs with Pumpkin and Sweet Potatoes | Simplified Version

Vegetarian/Vegan Curry Puff Recipe
Traditional vegetarian curry puffs in Malaysia use peas, carrots, potatoes and onions. These curry puffs can be eaten as appetizers at parties or an afternoon snack. They can also be frozen for later consumption. To save time, I use store-bought puff pastry to make the whole process even simpler. You also don’t have to stand over a hot stove of boiling oil, as no deep frying is involved. You can bake them all at one go 🥰 The original version requires making two different types of dough and folding them together to make a spiral pattern.
If you are looking for alternative vege ideas, in this recipe, I use pumpkin, potatoes and sweet potato, which is not only nutritious, but really yummy. Sweet potatoes are also considered a superfood, as it contains beta carotene, which functions as an antioxidant. It is also a source of vitamins A, B and C and comprises minerals, including iron, calcium and selenium.
Pumpkin, on the other hand, is low in calories, contains nutrients and antioxidants that boosts your immune system, protects your eyesight, and promotes heart and skin health.
Below is the recipe for this vegetarian curry puff (makes 10-12)
Ingredients
Dice the following ingredients
2 potatoes (180g)*
Half sweet potato (150g)
1/4 butternut pumpkin (250-300g)
1 Spanish or Bombay onion (180g)
Other ingredients
3 sheets ready made frozen puff pastry
2-3 tbsp coconut oil
3 sprigs curry leaves (optional)
Salt (to taste)
Spice mix
3 tbsp curry powder
1 tsp turmeric powder
1 tsp sugar
1/2 tsp chilli powder**
1/2 tsp Himalayan salt
Method to make the filling
1. Heat wok with 2-3 tbsp coconut oil
2. Add onions and stir
3. Add 3 sprigs of curry leaves (for added flavour)
4. When soft, add pumpkin
5. Sauté for few minutes
6. Add potato & sweet potato and stir in evenly
7. When evenly mixed, add spice mix
8. Add more vegetable oil if it sticks to the pan, to make it moist (stir evenly)
9. Lower fire and cover
10. When cooked (soft), add salt (to taste)
11. Take wok off the stove and leave to cool
Baking
1. Line oven tray with baking paper (pre-heat oven to 180c/350f while preparing curry puffs)
2. Cut the square puff pastry sheet into 4 squares
3. Add filling
4. Seal the sides (triangle shaped)
5. With a pastry brush, coat the top with coconut oil (I had to heat this up to make it liquid because coconut oil solidifies in cold weather) or you can also brush with vegetable or olive oil. (Optional - this is just to give the curry puff a nice golden colour. If you are vegetarian and eat eggs, you can make egg wash by beating one egg and coating it)
6. Place tray in pre-heated oven for 30 minutes or until golden brown (everyone's oven is different)
7. When ready, leave to cool on a rack
8. Enjoy as snack
9. Alternatively, freeze unfinished curry puffs in portions
10. Thaw when ready to eat (reheat it in small oven @ 150c)
I recommend doubling the recipe as it goes really quickly at parties 🥳
*If you don't want to use potatoes, this recipe also works well with just pumpkin and sweet potato. Use the entire sweet potato if you omit potato!
**If you like it spicier, add more chilli powder.

[@doggahemasri3706]

I’m definitely gonna make this!!😍

[@CarolTansKitchen]

Please let me know it turns out 🥰

[@vanessajustian2219]

🤤🤤🤤

[@a.k.sharma6224]

Looks really delicious

[@CarolTansKitchen]

Please make it and let me know how it goes 😅