Baked Malaysian Curry Puff - Vegan

So our favorite Malaysian restaurant had this only vegetarian appetizer for us so whenever we went there we ordered it and enjoy it.  Now we live far from that restaurant and its not easy to go there now and then so I am making it at home. Generally puff are very flakey and crispy on the outside and inside not that spicy but flavorful stuffing from regular potato and sweet potato. You can frozen peas and carrots too , add chicken, tofu , soy curls and make it. I took a short cut for the pastry. I used baked empanadas pastry circles but still its came out flakey , To dip this beauty restaurant had sweet chili sauce so I had it with that too.  If its dry for you , you can add little bit of coconut milk while cooking and make it little creamy.

You can use puff pastry too for more flakier version. 

Ingredients :

1 tbsp. oil

2 regular potatoes 

1/2 sweet potato

3 tbsp. yellow onion diced

2 tbsp. curry powder

1/2 tsp. Turmeric powder

salt as per taste

Lime juice as per taste

10 empanada disc

Method :

Boil both the potatoes till its cooked but not mushy. Once done, take out the skin and chop it in pieces. 

Heat the pan, add oil in it.

Add onion and cook till is translucent.

Add potatoes and then add curry powder, turmeric powder, salt and mix it nicely.

Cover and cook on low flame till spices are cooked. 

If you are using frozen peas and carrot, add it with potatoes so it cook properly.

Once the stuffing is done, add lime juice in it and let it cool.

For stuffing, take one empanada disc and put 1 tbsp. stuffing in the middle and half fold it and seal the edges with water and you can just press it with fork, do some fancy design. Its up to you.

When all done, baked it in air fryer at 390 for 10 minutes and turn it in between that. Or just check your air fryer setting and adjust it. 

Once nicely golden brown, its done. 

Take it out on cooling rack and let it cool for 5-10 minutes and then have it with sweet chili sauce.

Enjoy