Easy and delicious baked Curry Puffs - 美味又可口的咖喱角

By WoonHeng · 75 min

Ingredients

Instructions

1. Peel the potato and cut it into small cubes.
2. Heat 3 teaspoons of oil in a non-stick pan. Sauté the onion until translucent, then add the carrot and garlic and sauté for about 30 seconds.
3. Add the curry powder and potatoes and stir to combine.
4. Add the sambal and enough water or veggie broth to cover the potatoes (about 2 cups), plus the knotted pandan leaves if using.
5. Bring to a rolling boil, add the sugar if using, then simmer until the potatoes are fork-tender.
6. Turn off the heat, remove the pandan leaves, stir in the frozen peas and season to taste. Let the mixture cool; it will turn into a starchy paste.
7. Preheat the oven to 425°F (220°C).
8. Thaw the puff pastry following the package instructions. Cut each 9x9 sheet into 9 pieces and roll each piece into a square.
9. Place 1-2 tablespoons of filling on each square and pleat the edges to seal into your desired shapes.
10. Brush each pastry with vegan egg wash and bake until golden brown, about 20-25 minutes, adjusting for your oven and brand.

Summarized from WoonHeng's video. Watch it for the details.

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