These Easy Vegan Curry Puffs (or Vegan Karipap) are light, flaky and perfectly addictive. They’re stuffed with Asian-style curried vegetables, soy sauce and coconut milk.
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!
✏️ FULL RECIPE WITH MEASUREMENTS & TIPS: [ Ссылка ]
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!
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