Dairy-Free Curry Puff
Elevate your snack game with these irresistible Dairy-Free Curry Puffs, a delightful handheld treat that's perfect for any occasion! Featuring a flaky coconut oil pastry and a vibrant vegetable filling spiced with cumin, turmeric, and coriander, these savory delights are completely dairy-free, making them ideal for vegan and lactose-intolerant diets. Packed with tender potatoes, carrots, peas, and a hint of soy sauce for added umami, each bite bursts with flavor. The homemade dough is quick to prepare and easy to handle, ensuring success for both seasoned bakers and beginners. Bake until golden and crisp, then serve warm with a sprinkle of fresh cilantro for a tempting appetizer or party snack that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 100 grams coconut oil
- 80 ml cold water
- 1 teaspoon salt
- 1 large potato
- 1 medium carrot
- 75 grams frozen peas
- 1 small onion
- 2 units garlic clove
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
1. To make the pastry, mix the all-purpose flour and salt in a large bowl. Add 100 grams of solid coconut oil and mix with your fingers until the mixture resembles coarse breadcrumbs.
2. Gradually add cold water, a little at a time, mixing until a firm dough forms. Wrap in plastic wrap and chill in the fridge for at least 20 minutes.
3. In the meantime, prepare the filling: peel the potato and carrot, then dice both into small cubes.
4. Finely chop the onion and garlic cloves.
5. Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
6. Add the garlic, cumin, turmeric, coriander, and chili powder, stirring for an additional 2 minutes until fragrant.
7. Add the diced potato and carrot, stirring well to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.
8. Add the peas, soy sauce, and black pepper. Cover and cook for another 8-10 minutes until the vegetables are tender. Remove from heat and allow to cool slightly.
9. Preheat your oven to 200°C (390°F).
10. On a lightly floured surface, roll out the dough to about 3mm thickness. Using a round cutter or a bowl, cut circles about 12cm in diameter.
11. Place a spoonful of the cooled filling in the center of each pastry circle. Fold the pastry in half to enclose the filling and crimp the edges with a fork to seal the puff.
12. Place the puffs on a baking sheet lined with parchment paper.
13. Bake in the preheated oven for 20-25 minutes, or until the pastry is crisp and golden brown.
14. Garnish with fresh cilantro and serve warm.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 17.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2121 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
