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Vegan “Beef” Curry Puffs

2 hours
to prep

1 hour
to cook

12 Puffs

About this Recipe

As a kid, Chinese bakeries were my equivalent of walking into a candy shop—filled with an incredible selection of mouth-watering treats; I always wanted a taste of everything! But an absolute, must-have pastry was the “beef” curry puff. With its savory aroma wafting through the air, the curry puffs would grab every customer’s attention each time the baker brought out a fresh, flaky batch. It’s certainly a nostalgic part of my childhood, and I’m excited to share this veganized recipe that does not compromise on flavor.

Photo and Recipe Courtesy of Chantel Chan

Ingredients

  • 2 sheets of puff pastry (cut into 6 squares each) 

Filling: 

  • ½ large onion, finely diced 
  • 4 cloves of garlic, minced 
  • 8 oz vegan ground “beef” 
  • 1 small Yukon potato (150g200g), cubed and boiled 
  • (Optional) ¼ cup maximum of fresh or frozen peas and cubed carrots 

Spices: 

  • 1 tablespoon curry powder 
  • ½ teaspoon turmeric powder 
  • ¼ teaspoon cumin
  • Pinch of salt 
  • Pinch of white pepper 
  • Pinch of black pepper 
  • 1 teaspoon sugar 

  • ¾ cup hot water + 1 vegan “beef” bouillon cube or ¾ cup of vegetable broth with 1 teaspoon salt
  • 1½ teaspoons cornstarch 
  • ½ cup flour (for dusting) 
  • (Optional) ¼ cup coconut milk

Instructions

Filling (Can be prepared 1 day in advance):

  1. Boil cubed potatoes and set aside. 
  2. Heat 3 tablespoons of oil over medium-high heat. Add onions and garlic and cook until translucent and just slightly caramelized. 
  3. Add vegan ground “beef,” breaking it up with a spatula. Cook until browned. 
  4. Add the cubed potatoes and spices (and any additional veggies). Stir everything together and allow the mixture to cook for another couple of minutes. 
  5. Heat the broth until hot. 
  6. Combine cornstarch and broth to create a slurry. 
  7. Stir the slurry into the “beef” mixture and simmer for a few minutes until the entire mixture has thickened. There should be no more pooling liquid and the curry beef is viscous. Transfer mixture to a bowl and allow to cool. 

Note: Make sure the mixture has completely cooled down before moving onto the next step. If the filling is warm, handling the puff pastry will become too stretchy and may become difficult to handle. You can prepare the filling 1 day in advance and leave it in the fridge until you are ready to assemble. 

Assembly: 

  1. Dust flour onto a non-stick silicone mat. 
  2. Thaw the puff pastry on the silicone mat. It should still be cold and not sticky. 
  3. Cut both sheets of puff pastry into 6 squares each. If necessary, use a rolling pin to stretch out each square until they are approximately 4 to 5 inches long. 
  4. If you have a scale, divide the filling weight by 12 and spoon onto the puff pastry; otherwise, spoon about 3 tablespoons of filling onto each square, and fold diagonally to form a triangle, pressing the edges together. Crimp the edges with a fork. 
  5. Poke 3 holes with a fork or toothpick into the top of the puff pastry. This will vent steam, preventing the pastry from spilling open. 
  6. Freeze the puffs for 1520 minutes and preheat your oven to 400 degrees F / 205 degrees C. 
  7. Once the oven is preheated, remove the puffs from the freezer, and brush with coconut milk (optional). Bake the puffs (one sheet at a time) for 1520 minutes or until golden brown. 
  8. Take out the puffs from the oven and let it cool for 10 minutes. 
  9. Serve immediately or store in an airtight container for up to 2 days! You can heat them in a toaster oven on low heat.