Vegan Chicken Curry Puff

Indulge in the irresistible flavors of these Vegan Chicken Curry Puffs, a plant-based twist on a beloved classic. Featuring flaky vegan puff pastry filled with a savory mix of tender vegan chicken, potatoes, carrots, and peas, this recipe is elevated with the bold, aromatic kick of curry powder, garlic, and ginger. A splash of creamy coconut milk ties it all together, creating a rich and satisfying filling. Perfect as an appetizer, snack, or party treat, these curry puffs come together in just over an hour and are baked to golden perfection. Whether you're hosting guests or simply craving comfort food, these portable and flavorful pastries are sure to impress.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 sheets puff pastry sheets (vegan)
• 200 grams vegan chicken substitute
• 1 large, peeled and diced potato
• 1 large, peeled and diced carrot
• 75 grams frozen peas
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 teaspoon, grated ginger
• 2 tablespoons curry powder
• 120 ml coconut milk
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, about 3-4 minutes.

Step 3

Add the diced potato and carrot to the skillet and cook for another 5 minutes until slightly softened.

Step 4

Stir in the curry powder and mix well until the vegetables are coated.

Step 5

Add the vegan chicken substitute to the skillet along with the frozen peas. Cook for another 2 minutes.

Step 6

Pour in the coconut milk and soy sauce, stir to combine, and bring the mixture to a simmer. Allow it to cook for about 10 minutes or until the potatoes are tender and the mixture has thickened.

Step 7

Season with salt and black pepper to taste. Remove from heat and let the mixture cool slightly.

Step 8

Roll out the vegan puff pastry sheets on a lightly floured surface. Cut each sheet into 6 squares or rectangles.

Step 9

Place a generous tablespoon of the cooled filling in the center of each pastry piece.

Step 10

Fold the pastry over the filling to form a triangle or rectangle, and press the edges with a fork to seal.

Step 11

Place the filled pastries on the prepared baking sheet. Use a knife to cut a small slit on top of each pastry to allow steam to escape.

Step 12

Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and puffed up.

Step 13

Remove from the oven and let cool slightly before serving. Enjoy your Vegan Chicken Curry Puffs warm or at room temperature.

Nutrition Facts

Serving size	(1089.4g)

Amount per serving	% Daily Value*
Calories	1545.9

Total Fat 76.8g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 6.5g
Cholesterol 9mg	0%
Sodium 7505.3mg	0%
Total Carbohydrate 167.1g	0%
Dietary Fiber 20.7g	0%
Total Sugars 31.3g
Protein 59.2g	0%

Vitamin D 0IU	0%
Calcium 224.3mg	0%
Iron 17.5mg	0%
Potassium 2371.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 14.8%

Carbs: 41.9%