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If you think curry puffs can't be healthy, then think again! These delights are vegan friendly and packed full of nutrition.
Pre-heat oven to 210C (410?F)
Mix the spices, casserole mince and coconut cream together
In a wok, sauté garlic and onion with a splash of oil
Stir-fry vegetables until mostly cooked
Add casserole mince and coconut cream mixture, simmer for 10 minutes
Add coconut then allow mixture to cool down
Brush one side of the filo pastry with oil and fold together, brush half and fold again
On the diagonal filo sheet, spoon mixture onto the lower left hand corner and fold diagonally until the end, oil to seal – see the diagram
Brush outside of curry puffs with oil
Cook in a hot oven 210C (410F) until golden
Serve with sweet chilli sauce
From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright C 2014 by Leigh-Chantelle. Photo by Carol Slater Photography. Printed by permission.
Purchase the print or eBook online or at vivalavegan.net
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