Curry puffs are very famous snacks throughout Asia, and they come in many different variations.
In the classic recipe, pastry shells are stuffed with a filling of curry powder, potatoes, and chicken, and are then deep-fried.
For our recipe, we wanted to experiment with Thailand-inspired flavours and make these pasties as healthy as possible. So today, we show you how to make Thai curry puffs that are vegan and oven-baked.
In Thailand, these bites are also known as "karipap", and they share similarities with the Portuguese pastel.
In our recipe, we swapped chicken with mung beans, traditional legumes in the Thai cuisine. Also, instead of using the classic curry powder, we prepared a fresh Thai curry paste with green chillies, lemongrass, and coriander.
For the stuffing, we added pak choi, sweet potatoes, and beansprouts. They often feature in Thai cuisine and give us extra flavour, texture, and nutrients.
Finally, instead of deep-frying the puffs, we oven-baked them until golden and crispy. This allows keeping the fat content low, considering the pastry itself already contains quite a few fats.
Enjoy these flaky puffs warm from the oven and serve them as an appetiser or party food. Let's get started!
NOTE: The default ingredients yield 24 puffs and one serving consists of 2 pastries.