Thai Vegetable Curry Puffs


Fragrant delicious parcels that can be made in a variety shapes perfect for entertaining

Prep time:30 mins

Cook time:30 mins

Makes: 20


  • 2 tablespoons peanut oil
  • 1 large brown onion, finely chopped
  • ½ teaspoon grated ginger
  • 1 clove garlic, crushed
  • 2 potatoes, finely diced
  • 1 finger eggplant, finely chopped
  • ½ small sweet potato, finely diced
  • ¾ cup frozen peas
  • 3 tablespoons Five Tastes Thai Red Curry Paste
  • 1 tablespoons kecap manis
  • 1 teaspoon fish sauce
  • 5 frozen butter puff pastry sheets, thawed
  • 1 egg, lightly beaten


Step 1

Heat oil in a saucepan or wok. Cook onion, ginger and garlic for 2 minutes until soft and translucent.

Step 2

Add potatoes, eggplant, sweet potato, peas, Five Tastes Curry Paste, kecap manis and fish sauce. Cook for 7-8 minutes. Allow to cool.

Step 3

Cut 5 circles using a 9cm diameter cookie cutter, from each pastry sheet. Place a tablespoon of mixture on one half of each circle, fold pastry over and squeeze edges to seal. (Or see tip below for other shapes)

Step 4

Place on baking paper lined oven trays and brush lightly with egg. Cook in a preheated oven at 200°C for 20 minutes or until golden brown. Serve warm.

Tasty Tip!

To make money bags, place a spoonful of mixture on the centre of each round of pastry, gather up edges and give a slight twist to seal.
Alternately, cut pastry sheets into quarters, place some filling along an edge and roll up to encase forming a cylinder.

Thai Vegetable Curry Puffs
Average user rating:
  • 4

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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