Best 4 Curried Vegetables In Puff Pastry Recipes

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If you have been searching for a unique and flavorful vegetarian dish, look no further than curried vegetables in puff pastry. This dish is a delightful combination of flavorful curry vegetables encased in a golden, flaky puff pastry. The aromatic curry spices blend perfectly with the tender vegetables, creating a harmonious and satisfying flavor profile. The puff pastry adds a delightful contrast in texture, with its crispy outer layer and soft, buttery interior. Whether you are looking for a hearty meal or a delightful appetizer, curried vegetables in puff pastry is sure to please your palate.

Let's cook with our recipes!

CURRY PUFFS 2 WAYS RECIPE BY TASTY



Curry Puffs 2 Ways Recipe by Tasty image

Here's what you need: vegetable oil, medium white onion, chicken breast, salt, black pepper, ground cumin, curry powder, cayenne, medium russet potatoes, frozen peas, frozen carrot, whole milk, all-purpose flour, puff pastry, egg

Provided by Frank Tiu

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
½ medium white onion, diced
1 ½ lb chicken breast, cubed
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons curry powder
½ teaspoon cayenne
2 medium russet potatoes, cooked and diced
1 cup frozen peas, cooked
1 cup frozen carrot, cooked
2 cups whole milk
all-purpose flour, for dusting
4 sheets puff pastry, thawed
1 egg, beated, if baking

Steps:

  • Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
  • In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
  • Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
  • Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
  • Using a wine glass, cut out 8 circles from each pastry sheet.
  • Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
  • If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
  • If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
  • Let cool for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 914 calories, Carbohydrate 78 grams, Fat 53 grams, Fiber 5 grams, Protein 31 grams, Sugar 6 grams

VEGETABLES IN PUFF PASTRY



Vegetables in Puff Pastry image

Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 package (10 ounces) frozen puff pastry shells
4 cups water
1 pound fresh baby carrots
1 teaspoon salt, divided
1 package (8 ounces) fresh sugar snap peas
1 medium leek (white portion only), sliced
1 teaspoon minced garlic
1 tablespoon butter
1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons sugar
2 teaspoons dried oregano
1/2 teaspoon pepper
1 package (16 ounces) frozen lima beans, thawed

Steps:

  • Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside. , In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.

Nutrition Facts : Calories 446 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 721mg sodium, Carbohydrate 63g carbohydrate (14g sugars, Fiber 12g fiber), Protein 13g protein.

VEGETABLES IN PUFF PASTRY



Vegetables in Puff Pastry image

Fresh vegetables and beans in a tasty tomato sauce make a hearty main dish. As an alternative, serve over pasta instead of in pastry shells.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 14

1 (10 ounce) package frozen puff pastry shells
4 cups water
1 (16 ounce) package fresh baby carrots
1 teaspoon salt, divided
1 (8 ounce) package fresh sugar snap peas
1 medium leek, white portion only, sliced
1 teaspoon minced garlic
1 tablespoon butter
1 (29 ounce) can tomato puree
1 (14.5 ounce) can diced tomatoes, undrained
2 teaspoons sugar
2 teaspoons dried oregano
½ teaspoon pepper
1 (16 ounce) package frozen lima beans, thawed

Steps:

  • Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside.
  • In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 54.5 g, Cholesterol 5.1 mg, Fat 15.5 g, Fiber 11.3 g, Protein 12.2 g, SaturatedFat 4.8 g, Sodium 1291.6 mg, Sugar 14.8 g

BAKED CURRY PUFFS



Baked Curry Puffs image

I needed something a little different for a party. I wanted something that was baked and not deep fried and came up with this recipe . I served these at a party and got rave reviews about these puffs. Serve them with your favourite dipping sauce. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also. I am guessing the amounts this mixture made but it did make quite a few!

Provided by Tisme

Categories     Malaysian

Time 35m

Yield 30-40 serving(s)

Number Of Ingredients 14

4 -5 sheets frozen puff pastry, thawed
1 tablespoon oil
2 garlic cloves, chopped finely
1 large onion, diced finely
1 1/2 teaspoons finely grated gingerroot
1 cup minced beef
3 large potatoes, peeled and cut into very small cubes
3 tablespoons curry powder
1 cup water
1 teaspoon sugar
salt and pepper
1 cup vegetables, mixed diced very small
1/2 cup finely chopped fresh coriander
1 egg, beaten

Steps:

  • In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
  • Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
  • Add potatoes, cook for further 2-4 minutes.
  • Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
  • You may need to add a little extra water if there is no sauce left.
  • Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
  • Remove from heat and cool.
  • Cut the puff pastry into 4 inch by 4 inch squares.
  • Put some filling onto one half of the square.
  • Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
  • Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
  • Brush the puffs with the egg wash (beaten egg).
  • Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
  • Arrange the curry puffs on a serving platter and serve with dipping sauce.

Nutrition Facts : Calories 220.2, Fat 13.2, SaturatedFat 3.3, Cholesterol 7, Sodium 86.8, Carbohydrate 22.3, Fiber 1.6, Sugar 0.9, Protein 3.5

Tips:

  • Choose the right vegetables. The best vegetables for this recipe are those that hold their shape well when cooked, such as potatoes, carrots, and broccoli. Avoid vegetables that are too soft or watery, such as tomatoes or zucchini.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Don't overcrowd the pan. If you add too many vegetables to the pan, they will not cook evenly.
  • Cook the vegetables until they are tender. You can check this by piercing them with a fork. The vegetables should be soft, but not mushy.
  • Season the vegetables well. Use a variety of spices and herbs to flavor the vegetables.
  • Use a good quality puff pastry. The puff pastry is what will make this dish flaky and delicious. Make sure to use a puff pastry that is made with real butter.
  • Chill the puff pastry before using it. This will help it to rise evenly.
  • Brush the puff pastry with egg wash before baking. This will help it to brown beautifully.
  • Serve the curry immediately. It is best when served hot out of the oven.

Conclusion:

Curried vegetables in puff pastry is a delicious and easy-to-make dish that is perfect for a quick meal or a special occasion. The flaky puff pastry and the creamy curry sauce are a perfect combination. With a few simple tips, you can make this dish that will impress your family and friends.

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