Impossible^TM Baked Curry Puffs

MAKE THE DOUGH

Ingredients used

• 1 Package Impossible™ Beef Made From Plants
• 3 1/2 Cups All Purpose Flour
• 1/2 Cup Water
• 1 Teaspoon Salt
• 1 Cup Coconut Oil

Mix flour and 1 tsp of salt in a mixing bowl then heat up 1 cup of coconut oil until smoking. Immediately pour oil into flour and start mixing until a crumbly texture forms. Slowly add in water until a dough forms. Knead the dough until smooth then wrap and leave in the fridge to rest.

PREP YOUR INGREDIENTS

Ingredients used

• 2 Holland Potatoes
• 10 Curry Leaves

Cut potatoes into small dice (1/4” by 1/4”) and set aside. Chop curry leaves and set aside.

COOK THE FILLING

Ingredients used

• 2/5 Cup Coconut Milk
• 1 Teaspoon Salt
• 1/2 Cup Water/Vegetable Stock
• 2 Tablespoons Coconut Oil
• 2 Teaspoon Cumin Powder
• 1 Teaspoon Chilli Powder
• 2 Teaspoons Coriander Powder
• 1 Teaspoon Turmeric Powder
• White Pepper To Taste

Heat up 2 tbsp of coconut oil and crumble Impossible Beef into pan and brown. Add potatoes, cumin powder, chilli powder, turmeric powder, coriander powder and fry until fragrant. Add ½ cup of water and let simmer until potatoes are cooked. Finish with coconut milk and curry leaves. Then season to taste. Leave aside to cool before filling.

ASSEMBLE THE PUFFS

Divide dough into 15 equal pieces Roll out into 3” pieces and place 2 tsp of filling in the middle Bring up the sides of the dough to meet in the middle and start to pinch the edges with your fingers.

BAKE THE CURRY PUFFS

In a 180C/356F preheated oven, place the puff on a tray lined with baking paper and bake for 25 – 30 minutes or until edges are golden brown.

SERVE AND ENJOY

Makes 15 Curry Puffs.