Friday, June 19, 2009

Vegetable Curry Pockets

I admit I have been in a bit of a cooking rut lately. I haven't been motivated. The weather has been wierd, and work stressful. I have recently been a big fan of a bowl of rice or pasta for dinner. I told myself, "SNAP OUT OF IT! You've got a pantry, freezer and fridge full of ingredients that you need to use before they go bad!"

So, was born, the Vegetable Curry Pocket.

Frozen puff pastry makes these pockets a snap!

Fill these yummy pockets with any of your favorite veggies!


Vegetable Curry Pockets
A simple pocket of puff pastry, filled with peas, carrots, broccoli and curry sauce. Simple and delicious.

For the filling
1/2 stick nondairy butter or Margarine (I use Earth Balance buttery sticks)
1/2 cup all purpose flour
1/2 cup soy creamer or soy milk (or other nondairy milk)
1 cup vegetable broth
1 tablespoon curry powder
1 cup broccoli florets
1 cup sliced carrots
1 cup peas

You will also need
Puff pastry, 10, 6" squares, thawed according to package instructions. You can cut full size sheets into squares, or purchase packages of small sheets which is much easier.
2 baking sheets lined with parchment or a silicone baking mat such as Silpat.
A small dish of water handy to dip your fingers in.
All purpose seasoning, like Spike, optional

Preheat oven to 375 degrees F.
In a saucepan, melt butter over medium high heat.
Once butter is melted, whisk in flour until a thick paste is formed, continue to stir as you pour in the creamer.
Continue to cook as the roux will begin to darken quickly. Add in the vegetable broth when the roux is a nice golden yellow.
Deglaze, and continue to stir until a nice thick gravy-like sauce is formed.
Stir in curry powder.
Remove from heat.
Stir in vegetables.
Set aside.
Place one square of puff pastry flat.
Add about 1/3 cup (or 1/10 of the entire mixture) of the curry vegetable filling into the center of the square.
Dip your finger tips in water, and run them along the edges of the dough.
Bring one corner of the dough diagonally across to met the other corner, to form a triangle.
Seal the edges by pressing together with the tines of a fork.
Repeat with remaining squares.
I like to sprinkle my triangles with a little all purpose seasoning, like Spike, before baking.
Bake for 25 to 30 minutes, or until golden brown and puffy.

Yield: 10 triangles

15 comments:

  1. Those would be great for appetizers. yum!

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  2. These look fantastic! I will put these on the menu soon! Great stuff!

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  3. Yummmm, i could go for one of these right now please :)

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  4. Whoa! These look amazing! I'd say you broke out of your cooking rut, huh?

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  5. Your curry pockets sound amazing. I'll have to try them. YUM.

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  6. Mm I love curry, these look delicious!

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  7. Mmm they look absolutely fantastic Joni!

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  8. They look delicious! I need to find a place that here in Dublin to buy some vegan puff pastry, still didn't find it around...

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  9. I tried these tonight and they were fantastic! I added a cup of seitan and 1 t of cayenne which worked out well. Thanks Joni!

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  10. These are baking in my oven right now, I don't even have to wait to try them to testify how brilliant this recipe is. The veggie mix tastes delicious. I'm so excited for that timer to go off ;)

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  11. Awesome! These look easy to make and tasty! I just saved it.

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  12. I just found this while looking for vegetarian curry recipes. Delish!!! I'm going to have to make these! I am on such a curry kick right now.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni