#Repost @woon.heng with @make_repost
Recipe (makes 24 puff pastry)
~ 2 packs puff pastry of your choice (Start with 1 box first if unsure of the filling volume)
~ 2 medium-large potatoes, cubed & soak in water to remove starch, drain well
~ 3/4 cup frozen mixed carrots & peas
~ 1 medium onion, 4 cloves garlic, 2 shallots, knob of ginger – all chopped
~ 1.5 tablespoons red chili paste/sambal
🍃Spices (adjust to your preference): 1/2 tablespoon cumin seed, 3 tablespoons coriander powder, 3 tablespoons curry powder (see story), 1 teaspoon turmeric powder
~ veggie stock/water
~ oil, salt to taste, melted vegan butter, pandan leaves, tie to a knot (optional)
✔️In a heated non-stick pan, sauté onion until soft. Continue to cook with garlic, shallots & ginger until fragrant. Season with spices. Add in sambal, then potatoes & give it a stir. Place a knotted pandan leave, season with salt, used ~ 1 teaspoon. Add enough water to cover all the potatoes. Place lid over, turn to boil & let simmer until potatoes are fork-tender. Stir in frozen carrots & peas, remove pandan leaves & let cool. Taste test☺️
✔️Thaw puff pastry based on package instructions. Mine came with 2 sheets of 9X9. I cut each sheet to 6 pieces & roll to a square. Place 1-2 tablespoons of potato mixture and pleat to seal into a triangle.
✔️Brush each puff with melted butter & bake until golden brown. I baked mine at 425F for about 20-25 minutes. Cooking time & oven temperature varies by brand.
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