Veggie Packed Curry Puffs

Serves 4
Time 1 hour


3 sheets puff pastry

2 potatoes, medium-sized, peeled and diced

1 carrot, peeled and diced

1 brown onion, diced

1 garlic clove, diced

2cm piece ginger, crushed

1 cup frozen peas and corn – thawed and drained

2 tbsp garam masala

½ tsp turmeric

1 tsp cumin 

1 bay leaf

Egg wash – 1 egg whisked with a dash of water


Yoghurt dipping sauce:

½ cup Greek yoghurt

½ teaspoon cumin

Salt & pepper

Freshly chopped mint


Preheat the oven to 180°C fan-forced.

In a pan place olive oil and brown ginger, garlic, bay leaf and onion over medium heat. 

Add garam masala and stir through – should be fragrant. 

Add potato and carrot and toss to combine. 

Add cumin, turmeric, salt to taste and a splash of water – 1-2 tablespoons (this stops the spices from burning).

Allow to gently simmer for 15 minutes to soften the carrot and potato – stir frequently to ensure the spices do not stick to the pan.

Add peas and corn and continue to cook for another 5-6 minutes. 

Mash gently in the pot with a potato masher to crush the potato and other vegetables together. 

Remove bay leaf prior to stuffing the pastry with filling. 

Take a sheet of puff pastry and cut it into quarters – fill each square centrally with some filling

Gently fold to make a triangle – indent sides with a fork. 

Place the triangles onto a tray lined with baking paper and brush with egg wash. 

Bake for 30 minutes or until golden brown on top. 

Combine yoghurt, additional cumin (1/2 teaspoon), salt, pepper and freshly chopped mint leaves for yoghurt dipping sauce.