Easy Vegetable Curry Puffs Recipe

1. In a large pan heat olive oil. Add chopped onion and sauté for 5-6 minutes, until golden, over medium heat. Add crushed garlic, grated ginger and chopped celery. Sauté for 2 minutes more.  Add spices, cook, stirring, for 1-2 minutes. Add diced carrots, frozen peas and cook until carrots are tender. Add diced boiled potatoes, season with salt and pepper, add water/stock, cook for 3-4 minutes. turn the heat off, add chopped green onions and parsley, stir and set aside to cool.

2. Preheat oven to 350F (175C).

3. On a clean and lightly floured surface roll out the puff pastry, cut the sheets into 5-inch (12.5cm) squares. Scoop 1-2 tablespoons of the filling in the center of the square. Fold it over to make a triangle and press the edges to seal completely. Use a fork to make a crimping pattern on the edges.

4. Arrange the puffs on a baking tray lined with parchment paper. Brush with egg wash.

5. Bake for 25-30, until golden brown. Let cool for 10-15 minutes before serving.

 Notes:

• If you want to make this recipe vegan, replace the puff pastry to a vegan puff pastry and the egg wash for olive oil.
• take your puff pastry out of the freezer and defrost for about 35-40 minutes in room temperature before using, or 3-4 hours in the fridge.