Vegetarian Chicken Curry Puff
Elevate your snack game with these irresistible Vegetarian Chicken Curry Puffs—a delightful fusion of flaky puff pastry and a hearty, plant-based curry filling. Packed with vibrant flavors from curry powder, turmeric, and cumin, the mixture combines tender plant-based chicken pieces, diced potatoes, carrots, and green peas simmered in rich coconut milk for a creamy, aromatic filling. These golden pastries are easy to prepare, making them perfect as an appetizer, party treat, or midday indulgence. Whether you opt for traditional egg wash or keep them entirely vegan, these curry puffs promise a crispy, golden finish and a burst of flavor with every bite. Ready in just an hour, they’re the ultimate comfort food for curry lovers looking for a vegetarian twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 200 grams Plant-based chicken pieces
- 1 medium Potato
- 1 small Carrot
- 50 grams Frozen green peas
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 tablespoon Curry powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 100 milliliters Coconut milk
- 1 Egg wash (beaten egg, for non-vegans)
Instructions
Thaw the frozen puff pastry sheets at room temperature according to the package instructions.
Peel and dice the potato and carrot into small cubes.
Finely chop the onion and garlic cloves.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and garlic, sauté until the onion turns translucent.
Add the diced potato and carrot to the pan and cook for about 5 minutes, stirring occasionally.
Add the plant-based chicken pieces to the pan along with curry powder, turmeric powder, cumin powder, salt, and black pepper. Stir well to combine the ingredients.
Pour in the coconut milk and add the green peas. Simmer the mixture for about 10 minutes or until the potatoes and carrots are tender, and the mixture is fragrant.
Preheat the oven to 200°C (390°F).
On a lightly floured surface, roll out the puff pastry sheets to smooth the edges. Cut each sheet into 4 equal squares.
Place a generous tablespoon of the curry filling in the center of each pastry square.
Brush the edges of the pastry with a little water. Fold the pastry over the filling to create a triangle or rectangular shape, and press the edges with a fork to seal.
Place the curry puffs on a baking sheet lined with parchment paper. If using, brush the tops of the puffs with egg wash to create a golden finish.
Bake the curry puffs in the preheated oven for about 20-25 minutes or until they are golden brown and puffed.
Let the puffs cool slightly before serving. Enjoy your delicious vegetarian chicken curry puffs warm!
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 6016 mg | 262% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 22.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 238 mg | 18% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1790 mg | 38% | |
*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.
