Vegan Curry Puffs

Step 1

Add one cup water in the instant pot liner.

Step 2

Place steamer in the pot and place chopped sweet potatoes on the steamer.

Step 3

Close the lid and select HIGH PRESSURE for 1 Minute.

Step 4

Once done, quick release the pressure.

Step 5

Heat oil in the pan, add Thai red curry paste.

Step 6

Add coconut milk (leave 1 tablespoon for glaze) and mix well, cook for 30 seconds.

Step 7

Add frozen mixed vegetables and cook for 3-4 minutes or until cooked.

Step 8

Then add cooked sweet potatoes and chickpeas ( I mashed them with a fork) before adding them.

Step 9

Mix well, cook the mixture for a minute or so.

Step 10

Add salt, sugar and lemon juice. Turn off the heat.

Step 11

Add chopped cilantro.

Step 12

Transfer filling in another plate and leave it to cool completely.

Step 13

Place ready rolled puff pastry on a smooth surface. The pastry I used was 25cmx40cm

Step 14

Using a pizza wheel cut 10 small rectangle, square or round

Step 15

Place 1 tablespoon of filling on each cut piece.

Step 16

Fold the pastry and seal it using a fork.

Step 17

Brush the pastry with coconut milk.

Step 18

Place curry puff pastry squares in duo crisp air fryer basket.

Step 19

Close the lid.

Step 20

Select air fryer mode, and air fry the puffs on 190C for 15 minutes.

Step 21

Remove carefully, air fryer next batch.