Vegetarian Thai Curry Puff are the baked and vegetarian version of the Thai recipe where the mixture made using potato, sweet potato, carrot, peas and corn, curry powder is filled in a short crust pastry sheet and baked. These flaky puffs are easy to make and crowd pleaser . These perfect finger food are easy to serve or packed for the picnic , potluck or lunch boxes.
You can experiment with the stuffing of your choice. I did not had curry powder and hence have used the combination of Indian spices – garam masala and kitchen king.
For vegan version use dairy free short crust pastry and for gluten free version use gluten free short crust pastry in place of regular short crust pastry.
Different shapes of curry puff:
Friends do try this easy and quick recipe and I am sure you will love it.
Please do not forget to share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Vegetarian Thai Curry Puff
- Pan with lid
- baking paper
- Baking tray
- 1 tbsp oil
- 3 garlic finely chopped
- 1 tsp ginger finely chopped
- 1/2 onion finely chopped
- 1/2 tsp turmeric powder haldi
- 1 sweet potato washed , peeled and cut into small cubes
- 3 potato washed, peeled and cut into small cubes
- 1 carrot washed, peeled and cuti into small cubes
- 1/4 cup frozen peas or fresh if you have
- 1/4 cup sweet corn frozen or fresh
- 1 tsp red chili powder or as per the spice level needed
- 1/2 tsp garam masala
- 1/4 tsp kitchen king masala You can use 1 tsp of curry powder if you have in place of garam masala and kitchen king masala
- 1 tbsp soy sauce
- 1 tsp sugar skip if you do not want to add
- 1/2 cup coriander washed and finely chopped
- salt as per taste
- 2.5 short crust pastry store brought
- 1 tbsp oil to brush over the pastry before putting in the oven
- 1/2 cup water to help to seal the edges
- Heat oil in a pan.
- Add chopped onions. Saute for a minute on medium heat.
- Add chopped garlic and ginger and saute till the raw smell goes away.
- Add chopped potato, carrot and sweet potato. Add turmeric powder and salt.
- Mix well. Cover and cook for 7-8 minutes on medium heat or till the vegetables and partially cooked.
- Add the frozen peas and corn (If you have fresh peas and corn you can add them too). Cover and cook for another couple of minutes or till peas and corn are soft.
- Add spices – red chili powder, garam masala , kitchen king masala, sugar and soy sauce. (Usually curry powder is added in place of garam masala and kitchen king. I did not had curry powder and hence used a combination of garam masala and kitchen king masala and it gave me the same result).
- Mix well and cook for a minute. Add chopped coriander and mix well. The stuffing for curry puff is ready. Remove in a plate and let it cool.
- Take the ready made short crust pastry.
- Cut into the size you want. I made 9 portions from one pastry and I could make around 21 curry puff with this quantity of stuffing. I had used around 2 and half pastry sheet.
- Put around a tbsp of stuffing on each cut portion.
- Brush with water to the edge of the pastry and fold into a rectangle by folding the one edge on the other edge as shown. Press the edges to seal properly. (you can shape the pasty as per your choice).
- Now start crimping the edges to seal the pastry. Start from one end of the pastry. Pinch the small portion of edge with finger and fold it , again pinch the edge after that and fold with fingers. Continue to do the same pinching and folding the edges till the end as shown.
- The crimped curry puff is ready. Similarly make the others.
- You can just seal the edges by pressing with fork to be quick.
- Different types of pastry sealed edges.
- I had also made the pastry in the shape of Indian triangle samosa. (You can try different shapes as per your choice). Put the ready puff on the baking tray lined with baking paper. Brush with some oil over the top.
- Bake in a preheated oven at 180 C for 30 minutes or till golden and crisp. After 30 minutes lower the temperature to 150 C and bake for more 10 minutes to make the pastry more crispier.
- Serve the hot Vegetarian Thai Curry Puff with sweet chili sauce and salad leaves. Let them become luke warm and then pack in a container lined with aluminum foil for picnic or potluck so that they remain a little bit warm and does not release moisture when packed in aluminum foil. Or if you do mind it to be warm then the best way is to cool completely and then pack.
- Curry puff sealed with the help of fork.
- Curry puff shaped in the triangle like Indian samosa.