Massaman Curry Puffs with a Pineapple & Coriander Salsa
These Massaman Curry Puffs with Pineapple & Coriander Salsa are the perfect choice for a cozy weekend lunch or a portable lunch on the go.
Whether you prefer venison mince, chicken mince, or a vegan alternative, this recipe is adaptable to suit your dietary needs. Packed with bold flavors and wrapped in golden puff pastry, these puffs are irresistibly tasty and satisfying.
Plus, they’re bursting with health benefits! Potatoes and parsnips are excellent sources of fiber, potassium, and vitamin C, supporting digestion and immunity.
The curry paste and coconut milk offer anti-inflammatory properties, while coriander is rich in antioxidants.
The vibrant pineapple salsa adds a burst of natural sweetness, packed with vitamin C and bromelain, an enzyme that aids digestion.
Together, these puffs and salsa are a delicious, wholesome way to fuel your body and brighten your day!
INGREDIENTS
Filling
1 packet Meat free mince (I love @meatless farm)
3 tbsp EV olive oil
3 tbsp Massaman curry paste (do check that it is suitable for vegans)
1 Onion, diced
2 small or 1 large potato, diced
2 parsnips, peeled and diced
1 tin of coconut milk
2 packets of puff pastry
1 small bunch of coriander, chopped
Vegan egg wash
2 tbsp oat milk
1 tbsp maple syrup
Salsa
3 slices of tinned pineapple
2 tbsp finely chopped coriander
2 tbsp lime juice
½ small red onion, finely diced
1 small close of garlic, finely chopped
1 tbsp mint leaves, finely chopped
Sea Salt
METHOD
Makes 12
In a large heavy based pan with lid heat the olive oil and fry the massaman paste for 2 minutes
Now add the meat free mince making sure it is well coated with the paste and cook for 6-8minutes until resembles mincemeat in texture
Add the onion, potato, and parsnips, stirring well, place the lid on and cook for another 3 minutes
Now add the coconut milk and cook until the liquid has nearly evaporated
Check for seasoning, turn off the heat, stir in the coriander and allow to cool completely
To make the salsa, mix all prepared ingredients together in a bowl
Set the oven to 180c
Take the ready rolled puff pastry sheets and cut each into 6 squares
Using the cooled mixture add a couple of spoonfuls to the centre of each square and fold them over to make a triangle
Crimp the edges then brush with egg wash
Bake in the oven for 20-25minutes until golden brown
Allow to cook for 5 minutes before serving with your salsa
