Vegetarian Chicken Curry Puff

Savor the perfect blend of flaky, golden pastry and a rich, spiced filling with this Vegetarian Chicken Curry Puff recipe! This mouthwatering twist on the classic Malaysian-inspired snack features plant-based chicken, tender potatoes, carrots, green peas, and aromatic spices like curry, turmeric, and cumin—all enveloped in buttery puff pastry. Simmered in creamy coconut milk, the filling is hearty, flavorful, and completely meat-free, making these curry puffs ideal for vegetarians and flexitarians alike. Easy to prepare with store-bought puff pastry, this recipe is perfect for parties, snack-time cravings, or a light lunch. Serve them warm for a delightfully flaky and savory experience that’s sure to impress!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 sheets Frozen puff pastry sheets
• 200 grams Plant-based chicken pieces
• 1 medium Potato
• 1 small Carrot
• 50 grams Frozen green peas
• 1 medium Onion
• 2 cloves Garlic cloves
• 1 tablespoon Curry powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 100 milliliters Coconut milk
• 1 Egg wash (beaten egg, for non-vegans)

Directions

Step 1

Thaw the frozen puff pastry sheets at room temperature according to the package instructions.

Step 2

Peel and dice the potato and carrot into small cubes.

Step 3

Finely chop the onion and garlic cloves.

Step 4

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and garlic, sauté until the onion turns translucent.

Step 5

Add the diced potato and carrot to the pan and cook for about 5 minutes, stirring occasionally.

Step 6

Add the plant-based chicken pieces to the pan along with curry powder, turmeric powder, cumin powder, salt, and black pepper. Stir well to combine the ingredients.

Step 7

Pour in the coconut milk and add the green peas. Simmer the mixture for about 10 minutes or until the potatoes and carrots are tender, and the mixture is fragrant.

Step 8

Preheat the oven to 200°C (390°F).

Step 9

On a lightly floured surface, roll out the puff pastry sheets to smooth the edges. Cut each sheet into 4 equal squares.

Step 10

Place a generous tablespoon of the curry filling in the center of each pastry square.

Step 11

Brush the edges of the pastry with a little water. Fold the pastry over the filling to create a triangle or rectangular shape, and press the edges with a fork to seal.

Step 12

Place the curry puffs on a baking sheet lined with parchment paper. If using, brush the tops of the puffs with egg wash to create a golden finish.

Step 13

Bake the curry puffs in the preheated oven for about 20-25 minutes or until they are golden brown and puffed.

Step 14

Let the puffs cool slightly before serving. Enjoy your delicious vegetarian chicken curry puffs warm!

Nutrition Facts

Serving size	(902.1g)

Amount per serving	% Daily Value*
Calories	1542.5

Total Fat 85.9g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 4.6g
Cholesterol 189.5mg	0%
Sodium 6016.4mg	0%
Total Carbohydrate 136.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 22.9g
Protein 61.7g	0%

Vitamin D 40IU	0%
Calcium 237.8mg	0%
Iron 15.5mg	0%
Potassium 1789.9mg	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: 49.4%

Protein: 15.8%

Carbs: 34.8%