These oven-baked vegan curry puffs are a delightful snack or appetizer filled with a flavorful mixture of vegetables and spices, encased in a crispy puff pastry.
Ingredients: 2 tablespoons olive oil. 1 onion, finely chopped. 2 garlic cloves, minced. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder. 1 cup potatoes, diced. 1 cup carrots, diced. 1 cup green peas. Salt and pepper to taste. 2 sheets vegan puff pastry, thawed. 1 tablespoon plant-based milk, for brushing.
Instructions: Preheat the oven to 200C 400F and line a baking sheet with parchment paper. Heat olive oil in a large pan over medium heat. Add the onion and garlic, and saut until softened. Stir in the curry powder, cumin, coriander, turmeric, and chili powder. Cook for another minute. Add the potatoes and carrots, and cook for 5-7 minutes, or until slightly softened. Stir in the green peas and cook for an additional 2 minutes. Season with salt and pepper to taste. Roll out the puff pastry sheets and cut each into 4 squares. Spoon the vegetable mixture onto each square, then fold the pastry over to form a triangle. Press the edges together with a fork to seal. Place the curry puffs on the prepared baking sheet. Brush the tops with plant-based milk. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy. Serve warm and enjoy!
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