Curried Vegetable Triangles

These are quick, filling, transport well for school lunches/picnics and are great for quick lunches or lazy dinners great hot or cold.

Curried Vegetable Triangles

1 cup of cubes potato & carrot (any other root style veggie sweet potato etc would work well too)
1 diced onion
1 clove garlic finely diced
Spice - curry powder or your choice of spice and salt and pepper to taste
1/2 cup of frozen peas
2 sheets puff pastry

 

Put potato, carrot, onion & garlic & seasonings & sauté in a pan until cooked. Add frozen peas towards the end. Allow mix to cool as it will defrost your pastry quite quickly making it too hard to work with otherwise.

Cut pastry into squares fill centre half with mixture, and fold over to create a triangle. Use fork to close openings.

Brush with oat or rice milk (or egg if you can use) you can sprinkle sesame or poppy seeds if you like.

Bake on lined tray at 180 deg c till pastry is fluffy & golden. (Note using oat milk does not brown so don't think they are not cooking!)

 

Note on puff pastry -  We use Vegan friendly puff which does not contain butter due to Lachlan's dairy allergies, but does contain soy of which he can tolerate very small amounts of for eg in pastry which he dosen't eat often) if you are not dairy free use Butter puff pastry it's better for you (in small amounts!) and you can also buy organic butter pastry - it also makes for fluffier pastries.