Thai Style Vegetable Curry Puffs

Thai Style Vegetable Curry Puffs

Posted 2017-05-02 by Naomi follow
Quick, tasty and filled with spiced vegetables, these Thai curry puffs are delicious baked. They are great served as an entree, light lunch or on platters at parties with sweet chilli sauce.
[Image1 Delicious Thai curry puffs]

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 20

1 tbsp oil
2 cloves garlic, crushed
1 small onion, diced
1 tbsp coriander stem and root, finely chopped
3/4 cup potato, cut into 1.5cm cubes
3/4 cup sweet potato, cut into 1.5cm cubes
1 red capsicum, cut into 1cm cubes
1/3 cup peas
1 tbsp curry powder (I used Keen's Mustard)
3 tbsp fish sauce (soy sauce for vegetarian option)
2 tbsp raw sugar or palm sugar
4 puff pastry sheets
1 egg, beaten

  • Preheat the oven to 200 degrees. Line a baking tray with baking paper.
  • Put the potato in a saucepan and cover with water. Bring to a boil and reduce to a simmer for 2 minutes. Add the sweet potato and simmer for 2-3 minutes until the potato and sweet potato are tender. Drain and set aside.
  • Add the garlic to a frypan and sauté for 1 minute on medium heat. Add the onion and sauté for 2 minutes, until caramelised. Add the coriander stem and root and stir for 1 minute until fragrant.
  • Add the capsicum and cook for 2 minutes, stirring occasionally.
  • Add the potato, sweet potato and peas and stir for 2 minutes.
  • Add the curry powder, fish sauce and sugar and stir for 1-2 minutes until fragrant and combined. Remove from the heat and set aside to cool.
  • [Image2 The vegetables will smell delicious]
  • Use a 10cm bowl or cookie cutter to cut the pastry into circles.
  • [Image3 Push down on a cookie cutter to cut out circles]
  • Spoon 1 1/2 tbsp of filling onto the pastry circle.
  • [Image4 Spoon the filling onto the pastry circles]
  • Brush the sides of the pastry with water and fold in half.
  • Seal the edges of the pastry by folding and pushing the pastry onto itself or use a fork to crimp and seal.
  • Place the curry puffs onto the baking tray. Brush the pastry with the egg and bake for 15-20 minutes until golden brown.
  • Take out of the oven and cool slightly before serving. Enjoy!
  • [Image5 Seal the pastry by folding the pastry onto itself]
  • If you like Thai you may like to serve with my [Link chicken larb], [Link chicken bite salad], [Link chicken and vegetable laksa], [Link shredded chicken coconut salad] or [Link ginger prawn Thai salad].

  • For more of my recipes visit [Link Naomi's recipes]


    228555 - 2023-07-17 10:42:16


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