Vegan puff pastry slices with squash curry filling

Vegan puff pastry slices with squash curry filling

Total: 1 hr 35 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 547 kcal
, Fat: 37 g
, Carbohydrate: 45 g
, Protein: 8 g
Squash curry is a permanent fixture on my winter menus. And even though I make it often, I never get bored of it. This time, however, I wanted to try out a different version of my favourite dish – and what could be more fitting for this than stuffed puff pastry slices! The creamy, spicy curry mixture is baked directly in crispy pastry. These puff pastry slices go well with salad and make a wonderful light evening meal. Personally, I like to serve them with a crisp salad of carrots, red cabbage and the remaining coriander leaves, as well as a coconut yoghurt and cucumber dip.

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

700 g squash (e.g. butternut, cut into approx. 1 cm cubes)
2 tbsp olive oil
½ tsp salt
a little pepper

Filling

1 tbsp olive oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
3 cm ginger, finely chopped
1 red chilli, deseeded, finely chopped
1 bunch coriander, leaves torn off, stalks finely chopped
1 ½ tsp garam masala
1 ½ tsp ground coriander seeds
1 tsp ground cumin
1 tsp turmeric
1 tsp cinnamon
¼ tsp chilli powder
1 tin chopped tomatoes (approx. 400 g)
2 tbsp coconut milk

Puff pastry slices

2 puff pastry dough, rolled into a rectangle, vegan
2 tbsp oat drink or other vegan milk
½ tbsp pumpkin seeds
½ tbsp sesame seeds
½ tbsp poppy seed
¼ tsp sea salt
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How it's done

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Squash

Place the squash on a baking tray lined with baking paper, mix with the oil, season.

Bake

Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove the squash.

Filling

Heat the oil in a wide, non-stick frying pan. Sauté the onion, garlic, ginger, chilli and coriander stalks for approx. 2 mins. Add the spices and cook briefly. Add the squash, coriander leaves, tomatoes and coconut milk, simmer for approx. 10 mins., stirring to form a thick mixture. Allow the filling to cool slightly.

Puff pastry slices

Roll out one piece of dough, place on a baking tray lined with baking paper. Spread the filling evenly on top, leaving a border of approx. 2 cm all the way around. Roll out the second piece of dough and place neatly on top, press the edges down with a fork. Brush the puff pastry with the oat drink, sprinkle with the pumpkin seeds, sesame seeds, poppy seeds and fleur de sel.

Bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly and cut into slices.

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