Baked Curry Puffs

Ingredients

• Puff Pastry

  Tenderflake

  1 ⁵⁄₁₆ package or 500g

• Potato

  Flesh and skin, raw

  500g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Carrots

  Raw

  1 small or 50g

• Peas

  Green, frozen, unprepared

  ⅓ cup or 44g

• Curry powder

  Spices

  2 tbsp or 13g

• Sambal Matah, Salsa, Indonesian

  Trader Joe's

  1 tbsp or 16g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  2 teaspoon or 8g

• Veggie Stock

  Rachael Ray

  2 cup or 200g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat a non-stick pan with 3 teaspoons of oil. Sauté onion until translucent and add in carrot, garlic, and sauté for about 30 seconds. Add the curry powder and potatoes, give it a quick stir to combine all the ingredients. Add the sambal paste and veggie broth to cover all the potatoes. Bring the mixture to a rolling boil, add in the sugar (if using) then let it simmer until potatoes are fork-tender. Turn off the heat, stir in frozen peas, and season as preferred. Let the mixture cool down. Preheat oven to 425°F or 220°C. Thaw puff pastry according to package's instructions. Mine came with 2 sheets of 9X9. I cut each sheet to 9 pieces and roll to a square. Place 1-2 tablespoons of potato mixture and pleat to seal into your desired shapes. Brush each puff pastry with vegan 'egg' wash (1 tbsp plant-based milk and 1/3 tbsp maple syrup) and bake until golden brown - about 20-25 minutes

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