Easy Vegan Curry Puffs Indian Snacks

Make them big, small or somewhere in between for a speedy meat-free snack or starter.

What are Curry Puffs?

Curry Puffs are a pastry-wrapped snack popular across Asia. Many communities make their own versions, from Singapore to Thailand, but Curry Puffs are thought to have Malaysian roots. Malay Curry Puffs are particularly beautiful with a spiral ‘shell’ that employs a technique similar to the one used to make Italian Sfogliatella. As much as I’d love to do a tutorial on Malay Spiral Curry Puffs at some point, I have promised you some quick and easy plant-based dishes so here’s a delicious Vegan Curry Puff recipe you can make in a jiffy!

The vegetable filling

I’ve never met a curry puff I didn’t like. These two bite-sized morsels are so easy to prepare. Raid the fridge and use up any veggies you like.

Vegetables I use for Vegan Curry Puffs

CarrotsPeasSweetcornEdamamePotatoesOnions

Pre-cook all the veggies except for the onion until they’re tender. I microwave my potatoes and steam the carrots, peas, sweetcorn and edamame.

The curry powder

Indeed, one of the most important ingredients in Curry Puffs is the curry powder itself. I use this medium Indian-style curry powder. It’s the same one I like to use for dishes like Singapore Noodles and Katsu Curry. Malaysian, Thai or even roasted Sri Lankan curry powder will all taste delicious, however. We need to use a lot of curry powder in this recipe so whatever you choose, make sure it’s one you like the flavour of.

The pastry

I cheat and use shop-bought puff pastry for the flaky outer casing. The multiple layers of puff pastry give the Curry Puffs their signature ‘puff’ without the laborious task of making your own pastry. Keep the pastry in the fridge right up until you’re ready to fold the curry puffs. Cold pastry will ensure the folding process doesn’t end in a soft, greasy and misshapen doughsaster!

The coconut milk wash or “glaze”

Before you bake, brush the Curry Puffs with a liberal slick of coconut milk mixed with turmeric for a gorgeous egg-free ‘egg wash’. Since we’re using some coconut milk in the filling, it makes sense to echo the flavours on the outside, whilst on our way to golden perfection. If you’d like your curry puffs to have a little shine, add 1 tsp agave to the mixture (optional).

How to fold Curry Puffs

Firstly, this is much more fun when you have someone to help you! Be sure to keep your pastry in the fridge while you work if your kitchen is particularly warm. Take a square of pastry in your palm so it’s facing you in a diamond shape. Place around 1 1/2 tsp of the filling in the centre. Bring the bottom point to the top to form a triangle and pinch to seal. Continue to pinch the open seams closed, ensuring you squeeze any air out as you seal. At this point you can either pleat the edges or simply press with a fork to create a pattern around the edge. I love a twisty seam. Starting from one side, pinch the pastry at the outer edge between your thumb and index finger. Try not to press too hard or all the fat will leak out of the pastry (this is why it’s important the pastry is cold). After your first pinch, twist the pastry inwards and pinch again to keep in place. Repeat all the way around the pastry and nip off any excess pastry when you get to the end. Watch my detailed video to see the folding and pleating in action.

Can I use this recipe to make jumbo Vegan Curry Puffs?

Yes. Cut your pastry into 6 large squares rather than 12 squares per pastry sheet as directed in the recipe. Note that jumbo Curry Puffs will take 10-12 minutes longer to bake.

Other recipes you might like

Vegetable SamosasDaal KachoriGyoza BhajiaHalloumi 65

Can I prepare these Easy Vegan Curry Puffs ahead of time?

Yes. You can prepare either the filling in advance or even assemble them entirely. To refrigerate curry puffs Prepare the curry puffs as directed in the recipe, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before refrigerating for up to 48 hours. Cook as per recipe. Freezing instructions Prepare the curry puffs as directed in the recipe, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before freezing flat until solid. Once completely frozen, you can place the curry puffs in a freezer-safe container or bag (up to 3 months). Do not defrost: Cook straight from frozen.

Are these Vegan Curry Puffs gluten-free too?

My version is not gluten free. However, you can buy gluten-free puff pastry in the shops. Be sure to read the label to ensure the product meets all your dietary requirements.