Estimated
Servings: 6-8 puffs
Step 1:
Prepare the sauce
2
tablespoons soy sauce
1
tablespoon sugar
1 teaspoon
lime juice
½ teaspoon
curry powder
2
tablespoons vegetable oil
Add all of
the ingredients in this step in a bowl, mix it up, and set it aside.
Step 2:
Make the filling
1 peeled
and cubed Yukon Gold potato
½ cup
chopped yellow onion
1
tablespoon chopped garlic
½ cup
chopped carrots
½ cup peas
5 cups
water
Add water,
potatoes, and carrots to a small pot and turn your stove on medium high. Boil
the potato and carrots for 10 minutes and then turn off the heat and soak them
in the hot water for another 15 minutes or until they soften. Next drain the potato and carrots. Then use a
fork to mash them. Next turn your stove on medium heat and pour oil to a large pan.
Now add the onions and garlic to the pan sautéing them until fragrant. Then add
the mashed carrots and potatoes along with some peas cooking them for about one
minute. Next pour in the sauce that was made earlier and mix it up with all of
the vegetables. Cook the filling with the sauce for about 2 minutes or until
the filling dries up. Finally allow the filling to cool completely.
Step 3:
Stuff the puffs
1 package
vegan pastry puff dough
¼ cup
all-purpose flour
Flour your
kitchen surface, place the dough on top, and cut the dough into even sized squares
(3 in X 3 in). Place one tablespoon of the filling in the center of the dough
piece and fold it over pinching the edges. Then seal the edges with a fork.
Place the pastry on a baking sheet lined with parchment paper and repeat this
process with all of the other square pieces.
Step 4:
Bake the puffs
1/3 cup
vegetable oil
Preheat
your oven to 350 degrees Fahrenheit. Then poke a hole in the center of the
pastry and brush oil on the surface of all them. Bake the puffs for about 15-20
minutes or until golden brown. Allow them to cool for about 2-3 minutes before
serving.
