250gpotatoes, steamed or microwaved with the skin pricked, peeled & roughly mashed(about 2 medium potatoes)
90gcarrots, very finely diced(1 large carrot)
40gpeas(I use frozen, thawed)
40gedamame(I use frozen, thawed)
25gsweetcorn(I use tinned, drained)
1/2medium red onionfinely chopped
2tbspfresh coriander, finely chopped(use the leaves and stems)
1 1/2tbspmild or medium curry powder
1tbsplight soy sauce
2x320g sheetsready-rolled puff pastry, cold(be sure to check your brand is vegan and not made with butter)
For the coconut milk wash:
<1/8tspground turmeric(a very tiny pinch)
To make the vegetable mixture:
Once your potatoes have cooled, peel them using your fingers and break into rough pieces. Place them in a large bowl along with the rest of the cooked vegetables. It's best to work with cool or cold vegetables so this recipe is the perfect way to use up leftovers.
Add the onions, coriander, coconut milk, soy sauce, curry powder, white pepper and salt. Mix well.
Use a potato masher to mash the mixture. Most of the veggies should still be fairly whole but the potatoes mashed enough to form a cohesive ball when squeezed together. Think samosa filling.
To prepare the pastry:
Keep the pastry in the fridge right up until you're ready to fold the curry puffs. Carefully unroll the first roll of pastry and set it on a flat work surface. Note: If your puff pastry is not already rolled, you'll need to use a rolling pin and some plain flour to roll it to about 35cm x 22cm.
Cut the pastry into 12 equal squares. If you want to make jumbo curry puffs, roll appropriately and cut into 6 equal squares.
To fold the curry puffs:
Take a square of pastry in your palm so it's facing you in a diamond shape. Place around 1 1/2 tsp of the filling in the centre. Bring the bottom point to the top to form a triangle and pinch to seal. Continue to pinch the open seams closed, ensuring you squeeze any air out as you seal.
At this point you can either pleat the edges or simply press with a fork to create a pattern around the edge. I love a twisty seam. Starting from one side, pinch the pastry at the outer edge between your thumb and index finger. Try not to press too hard or all the fat will leak out of the pastry (this is why it's important the pastry is cold). After your first pinch, twist the pastry inwards and pinch again to keep in place. Repeat all the way around the pastry and nip off any excess pastry when you get to the end. Watch my detailed video to see the folding and pleating in action.
Repeat this process for all the curry puffs. It's much more fun when you have someone to help you! Be sure to keep your pastry in the fridge while you work if your kitchen is particularly warm.
For the coconut milk wash:
In a small bowl, stir together warm coconut milk and turmeric. If you'd like your curry puffs to have a little shine, add 1 tsp agave to the mixture (optional).
To bake the curry puffs:
Arrange the curry puffs on a large baking tray lined with baking parchment. You may need to do this on two or three separate trays.
Brush the curry puffs all over with the coconut milk wash. Bake in a preheated oven at 175°C/350°F for 25-30 minutes or until golden and puffy all over. Serve hot with your favourite sweet chilli sauce.
If you'd like your curry puffs to have a little shine, add 1 tsp agave to the coconut milk wash mixture (optional).
Make ahead!To refrigeratePrepare the curry puffs as directed, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before refrigerating for up to 48 hours. Cook as per recipe.Freezing instructionsPrepare the curry puffs as directed, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before freezing flat until solid. Once completely frozen, you can place the curry puffs in a freezer-safe container or bag (up to 3 months). Do not defrost: Cook straight from frozen.