Entertaining Recipe : Vegetarian Curry Puffs

Entertaining Recipe : Vegetarian Curry Puffs

You are on your unique weigh loss journey, but you have a huge party to plan for. How do you please your guests without setting yourself up for failure? With Vegetarian Curry Puffs! The recipe is simple, and simply delicious. You and your guests will find it hard to resist just once. No worries the Vegetarian Curry Puff eliminates the guilt, so party on!


10 Potatoes

2 carrots, finely diced

2 small or 1 large onion, finely chopped

1.5 cups peas & corn

1 cup water

1 tablespoon olive oil

¼ teaspoon turmeric

¼ teaspoon gram masala

2 teaspoons curry powder

4 sheets reduced fat puff pastry

Low Fat milk for brushing tops of the pastry

Yoghurt mixed with mint and sweet chili sauce for serving


  • Pierce potatoes with a skewer 3 or 4 times.  In 2 batches (5 each time on a plate) microwave on high for 15 mins or until cooked.  Set aside and when slightly cooled enough to pick up peel off the skin with a small knife.
  • Once all potatoes are cooked and peeled chop them and put into a large bowl.
  • In a large non-stick fry pan spray heat olive oil and cook onions until softened.
  • When onions cooked drizzle tiny bit more oil and add turmeric, gram masala, and curry powder, the spices should sizzle for 1 minute to release the aroma.
  • Preheat oven to 200C (400F)
  • Now add carrot which have been finely diced and ¼ cup water so they cook quickly. Once softened add potato and stir to well incorporated.  Add more water another ¼ cup otherwise will become dry.  Now add the peas and corn, try not to mash them but stir into the mixture.
  • Layout the 4 sheets of pastry, they will take around 5 mins to defrost depending on the temperature.
  • Once defrosted, cut each sheet into 4 squares.
  • Place some mixture into each little sheet in the centre, with a pastry brush a little cold water on the edge inside so when you close it helps to stick.  Fold so you end up with a log shape. Press edges together.  Brush with milk on top for a shine when cooked.
  • Layout on baking trays lined with non-stick baking. Place each pastry onto trays and bake for 20 mins or until puffed and golden.
  • Serve with yoghurt mixed with mint and sweet chili sauce.curry



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