Vegan puff pastry slices with squash curry filling

Name: Vegan puff pastry slices with squash curry filling
Prep time: 30 min
Total time: 95 min
Yield: 6
Ingredients: ½ tbsp poppy seeds; ½ tbsp pumpkin seeds; 2 tbsp coconut milk; 2 tbsp oat drink; 700 g squash; 1 red onions; 3 garlic cloves; 3 cm ginger; 1 red chillies; 1 bunch coriander; 3 tbsp olive oil; 2 puff pastry dough, rolled into a rectangle; 1 tin chopped tomatoes; ½ tsp salt; a little pepper; 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; ½ tbsp sesame seeds; ¼ tsp sea salt

main dish bake Baking piquant

Total: 1 hr 35 min. | Active: 30 min.

vegan, lactose-free

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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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 6 people

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

How it's done

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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