Caps because excitement. I did not expect these to turn out so perfect. They’re sooo yummy. Just be aware that you will need either a deep fryer or a saucepan filled with hot oil to do these vegan curry puffs.
Approximate cost to buy everything: $15
Time taken: 15 mins to make the filling, a little while to let it cool and then about 20 minutes to fry all the puffs.
Will make: about 20 small puffs
The protein, iron and calcium I’m not getting from meat? Sadly no. They’re also really high in fat, salt and sugar. Just don’t eat them every day haha.
Vegan puff pastry, rolled out into 2 x 2mm-thick, 30cm x 30cm squares (video recipe 2 posts back!)
1 brown onion, diced
1 large potato, cut into very small bite-sized pieces
1/4 cup frozen peas
1 tbsp curry powder
1 tsp chilli powder
1 tbsp fishless fish sauce (see recipe 14 March)
1 tbsp soy sauce
1 tbsp sugar
1 cup boiling water
Salt and pepper, to taste
Combine onion, potato and peas in a saucepan with a drizzle of oil and fry on medium-high heat for 5 minutes or until onion is softened. Add curry powder, sauces, sugar and boiling water and boil until potatoes are very tender and most of the liquid has evaporated. Season filling with any extra sugar, salt and pepper you like, then transfer to a bowl and leave until fairly cool (you just don’t want it to start cooking your pastry from the inside). Using a 10cm diameter round cookie cutter, cut each sheet of pastry into 9 circles. Roll up any leftover pastry, roll it out again, and cut more circles out until all used.
Take scant teaspoonfuls of filling and place in the middle of pastry circles. Fold in half, seal tightly with fingers, then fold the seam over and crimp with the end of a butter knife. Pop uncooked puffs on a chopping board until ready to fry.
Heat your deep-fryer to 185*C; alternatively, heat several litres of oil in a saucepan until a cooking thermometer shows the same temperature. Fry puffs for about 5-7 minutes or until puffed, flaky and golden, then drain on a paper towel. Serve immediately.