Curry Puffs
Prep
20 min
Cook
30 min
Serves
16
Skill
Vegetarian
Prep
20 min
Cook
30 min
Serves
16
Skill
Ingredients
- 1 pack Vegie Delights™ Vegie Sausages
- 1 tbs olive oil
- 2 spring onions, thinly sliced
- 3 tbs vegan Thai green curry paste (check for no shrimp paste or fish sauce in ingredients)
- 1 large carrot, halved and sliced
- 3/4 cup canned lite coconut milk
- 125g snow peas, trimmed and chopped into bite size pieces
- 1/2 cup coriander leaves, chopped (optional)
- 4 sheets frozen puff pastry, just thawed
- 1 egg, lightly beaten
- Sweet chili sauce to serve
Nutrition per serving
918 kJ
energy kj
8 g
protein
5 g
saturated fat
1.1 g
dietary fibre
22 g
carbohydrate
3 g
sugars
488 mg
sodium
Method
- Cut the Vegie Sausages in half lengthways, and then diced into ½ cm thick half-moon pieces.
- Heat the oil in a medium saucepan and sauté the onions. Add the curry paste and heat until fragrant.
- Add the carrots, Vegie Sausage and stir well so that everything has a good coating of the curry paste.
- Add the coconut milk, stirring occasionally as it comes to the boil. Allow to simmer covered for 5 minutes to cook and infuse the flavours.
- Add the snow peas and coriander if using. Stir through and remove from the heat. Allow the mixture to rest and cool.
- Preheat the oven to 190°C. Cut each sheet of pastry into four even squares. Brush the outside edge of each square with a small strip of egg. Once cooled, spoon about 2 tablespoons of the curry mixture into the middle of the pastry square, fold the pastry over to form a triangle and press down the edges to ensure there are no gaps. Press around the edges with a fork to crimp the pastry edges.
- Place each filled pastry triangle on a baking sheet lined with baking paper. Brush the tops with a light layer of egg and bake for 18-20 minutes until nicely golden and puffed all over.
Tips
- 1 pack Vegie Delights™ Vegie Sausages
- 1 tbs olive oil
- 2 spring onions, thinly sliced
- 3 tbs vegan Thai green curry paste (check for no shrimp paste or fish sauce in ingredients)
- 1 large carrot, halved and sliced
- 3/4 cup canned lite coconut milk
- 125g snow peas, trimmed and chopped into bite size pieces
- 1/2 cup coriander leaves, chopped (optional)
- 4 sheets frozen puff pastry, just thawed
- 1 egg, lightly beaten
- Sweet chili sauce to serve
Nutrition per serving
918 kJ
energy kj
8 g
protein
5 g
saturated fat
1.1 g
dietary fibre
22 g
carbohydrate
3 g
sugars
488 mg
sodium
- Cut the Vegie Sausages in half lengthways, and then diced into ½ cm thick half-moon pieces.
- Heat the oil in a medium saucepan and sauté the onions. Add the curry paste and heat until fragrant.
- Add the carrots, Vegie Sausage and stir well so that everything has a good coating of the curry paste.
- Add the coconut milk, stirring occasionally as it comes to the boil. Allow to simmer covered for 5 minutes to cook and infuse the flavours.
- Add the snow peas and coriander if using. Stir through and remove from the heat. Allow the mixture to rest and cool.
- Preheat the oven to 190°C. Cut each sheet of pastry into four even squares. Brush the outside edge of each square with a small strip of egg. Once cooled, spoon about 2 tablespoons of the curry mixture into the middle of the pastry square, fold the pastry over to form a triangle and press down the edges to ensure there are no gaps. Press around the edges with a fork to crimp the pastry edges.
- Place each filled pastry triangle on a baking sheet lined with baking paper. Brush the tops with a light layer of egg and bake for 18-20 minutes until nicely golden and puffed all over.
Tips