My vegan curry puffs are filled with Thai curried vegetables. Then, they are baked or air-fried in a shop-bought puff pastry for ease. The result is a flaky melt in the mouth pastry with a deep savoury filling.
Dangerously good.
There’s just something about puff pastry – no matter what you fill it with, the results are going to be pretty special. It works as well with Air fryer Punjabi Samosa Puffs as it does with these sweet Pistachio and Rose Cream Horn Pastries and Puff Pastry Apple Tart .
I went through a phase of being obsessed with Thai curries! So much so, that my go-t0 order at Cornish pasty stalls became the the Thai curry version! I wanted to have a go at making them at home. To make it easy, I used store bought puff pastry and went with a simple Thai curried vegetable filling.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Ready-made puff pastry – homemade puff pastry takes time and effort so it is well worth picking up a block or two of store-bought puff pastry sheets.
When working with puff pastry, you want to preserve the beautiful layers as much as possible. If your puff pastry is chilled, leave it out 5-10 minutes before working with it. If your puff pastry is frozen, leave it out for 15-20 minutes. (This is based on UK weather btw!!!)
Check the packet to ensure you are using a vegan puff pastry, most shop bought pastries are.
You can of course make a homemade dough if you wish.
The filling:
(I have omitted using onion and garlic as I want to keep the filling quick and easy. Thai curry pastes usually have onion and garlic blended in them)
Sweet potatoes – the sweet potato will require some cooking beforehand. I tend to use my instant pot for this but you can also chop up the sweet potato into cubes and microwave them with a sprinkle of water for 5-6 minutes.
Chickpeas – you can use tinned chickpeas or cook dried chickpeas in your instant pot . Use the leftover chickpeas to make hummus, authentic chana masala or sundried tomato chickpea cakes .
Mix-vegetables – I have used frozen mixed vegetables that consists of frozen peas, carrots, green beans and sweetcorn. You can also use any fresh vegetables that you have to hand.
Thai Red Curry Paste – you can alternatively use green thai curry paste .
Coconut Milk – coconut cream is an alternative that has even lower moisture levels.
Oil – I use olive oil, use whichever oil you wish.
Lime juice – use fresh or bottled
Seasoning – salt and black pepper
Optional:
Sugar – the sugar is not added to sweeten the filling but to enhance the natural sweetness in the ingredients already used.
Dash of soy sauce
The glaze:
Puff pastry has enough of its own fat to produce a golden glaze however, you can brush on a glaze to make it extra golden and shiny. There are many vegan egg wash alternatives.
Water + maple syrup – mix together maple syrup or agave with water
Coconut milk
Method
Follow these step by step photo instructions for perfect results.
Prepare the filling:
Chop up the sweet potato and steam in the IP for 1 minute and Quick Pressure Release
In a large pan heat oil over a medium heat and add the red curry paste and coconut milk. Mix well and cook for about a minute. Add the soy sauce at this point if using.
Then, add frozen mix veg and cook for 3-4 minutes on high heat or until the water has dried up. Make sure to do this before adding the sweet potato or else the water will mash the sweet potato.
Tip in the cooked sweet potato and lightly mashed chickpeas and mix. I like to mash the chickpeas to help bind the mixture together.
Next, add salt to taste and optionally a of pinch of sugar.
Squeeze over lime juice, lower heat and cook for 1-2 minutes. Switch off the heat.
Finally, add some chopped coriander leaves
Assembling the puffs
Wait until the filling has cooled to room temperature before assembling.
Remove the pastry dough from the fridge/freezer as the mixture has almost cooled and leave out for about 5 to 10 minutes.
Roll out the pastry or unravel if you have pastry sheets.
Cut the dough into approximately 4inchx6inch squares. You can also use a large cookie cutter to make rounds.
Folding the curry puffs
Place 1-2 tablespoons of the filling into the center of the square. Then fold the pastry over the filling, pressing the edges together to seal using a fork. You can also crimp the edges if you wish.
Brush with the thick coconut milk.
Baking
You will need a lined baking tray
Bake at 190C for 15-20 minutes in a preheated oven or until golden brown. Remember the inside mixture has already pre-cooked so they will not need that long.
Air Fryer Vegan Curry Puffs
The air fryer is a great way to cook perfectly even crispy puff pastry instead of a conventional oven.
I used the Air Fryer Lid on my Instant Pot Pro Crisp.
Air Fry 15 minutes on 190C. You may need to reduce cooking time for next batch as the air fryer heats up.
Storage
Curry puffs keep well in the fridge for 2-3 days. Place the puffs in an airtight container once they have reached room temperature.
You can also freeze them. Cover each of the veg patties separately in cling film before storing in the freezer. Bake or air fry from frozen for a lazy lunch.
Other Vegetarian Air Fryer Pastry Recipes
Chilli Cheese and Pineapple Parcels
Apple and Mixed Fruit Hand Pies
Vegan Cornish Pasty
Tandoori Paneer Tarte Au Soleil
Air fryer Sliced Potato
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Vegan Curry Puffs
Equipment
- 1 Instant Pot Duo Crisp
Ingredients
- 1 375 gram puff pastry ready rolled
- 1 cup sweet potatoes peeled and chopped
- 1 cup chickpeas cooked in instant pot
- ½ cup frozen mixed vegetables
- 1 tablespoon oil
- 2 tablespoon curry paste Thai red
- 4 tablespoon coconut milk
- ½ teaspoon sugar
- 1 teaspoon lemon juice or lime
- 2 tablespoon cilantro coriander chopped
- salt
Instructions
Filling
- Add one cup water in the instant pot liner.
- Place steamer in the pot and place chopped sweet potatoes on the steamer. 1 cup sweet potatoes
- Close the lid and select HIGH PRESSURE for 1 Minute.
- Once done, quick release the pressure.
- Heat oil in the pan, add Thai red curry paste. 1 tablespoon oil, 2 tablespoon curry paste
- Add coconut milk (leave 1 tablespoon for glaze) and mix well, cook for 30 seconds. 4 tablespoon coconut milk
- Add frozen mixed vegetables and cook for 3-4 minutes or until cooked. 1/2 cup frozen mixed vegetables
- Then add cooked sweet potatoes and chickpeas ( I mashed them with a fork) before adding them. 1 cup chickpeas
- Mix well, cook the mixture for a minute or so.
- Add salt, sugar and lemon juice. Turn off the heat. 1/2 teaspoon sugar, salt, 1 teaspoon lemon juice
- Add chopped cilantro. 2 tablespoon cilantro
- Transfer filling in another plate and leave it to cool completely.
Assemble the curry puffs
- Place ready rolled puff pastry on a smooth surface. The pastry I used was 25cmx40cm 1 375 gram puff pastry
- Using a pizza wheel cut 10 small rectangle, square or round
- Place 1 tablespoon of filling on each cut piece.
- Fold the pastry and seal it using a fork.
- Brush the pastry with coconut milk.
- Place curry puff pastry squares in duo crisp air fryer basket.
- Close the lid.
- Select air fryer mode, and air fry the puffs on 190C for 15 minutes.
- Remove carefully, air fryer next batch.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Curry Puffs
Equipment
- 1 Instant Pot Duo Crisp
Ingredients
- 1 375 gram puff pastry ready rolled
- 1 cup sweet potatoes peeled and chopped
- 1 cup chickpeas cooked in instant pot
- ½ cup frozen mixed vegetables
- 1 tablespoon oil
- 2 tablespoon curry paste Thai red
- 4 tablespoon coconut milk
- ½ teaspoon sugar
- 1 teaspoon lemon juice or lime
- 2 tablespoon cilantro coriander chopped
- salt
Instructions
Filling
- Add one cup water in the instant pot liner.
- Place steamer in the pot and place chopped sweet potatoes on the steamer. 1 cup sweet potatoes
- Close the lid and select HIGH PRESSURE for 1 Minute.
- Once done, quick release the pressure.
- Heat oil in the pan, add Thai red curry paste. 1 tablespoon oil, 2 tablespoon curry paste
- Add coconut milk (leave 1 tablespoon for glaze) and mix well, cook for 30 seconds. 4 tablespoon coconut milk
- Add frozen mixed vegetables and cook for 3-4 minutes or until cooked. 1/2 cup frozen mixed vegetables
- Then add cooked sweet potatoes and chickpeas ( I mashed them with a fork) before adding them. 1 cup chickpeas
- Mix well, cook the mixture for a minute or so.
- Add salt, sugar and lemon juice. Turn off the heat. 1/2 teaspoon sugar, salt, 1 teaspoon lemon juice
- Add chopped cilantro. 2 tablespoon cilantro
- Transfer filling in another plate and leave it to cool completely.
Assemble the curry puffs
- Place ready rolled puff pastry on a smooth surface. The pastry I used was 25cmx40cm 1 375 gram puff pastry
- Using a pizza wheel cut 10 small rectangle, square or round
- Place 1 tablespoon of filling on each cut piece.
- Fold the pastry and seal it using a fork.
- Brush the pastry with coconut milk.
- Place curry puff pastry squares in duo crisp air fryer basket.
- Close the lid.
- Select air fryer mode, and air fry the puffs on 190C for 15 minutes.
- Remove carefully, air fryer next batch.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Potato Slices make the perfect side dish or appetiser that is so easy and quick to put together. Potato slices in air fryer are naturally gluten-free, vegan and are a healthier alternative to deep frying. These are fluffy on the inside and so crispy on the outside!
Follow the step by step instructions on how to make crispy potato slices the best way then enjoy with sour cream and chive dip !
Recipe for the Bang Bang Sauce dip in the images is given below!
- Why you should make air fryer sliced potatoes:
- Crispy Potato Slices Ingredients:
- Variations:
- Tips for crispy potato slices
- How to make crispy potatoes in the air fryer
- How to make oven baked potato slices
- Serving Suggestions
- Quick Bang Bang Sauce Recipe
- Storage
- FAQS
- Other Air Fryer Recipes
- Save it for later
My new obsession is Air Fryer Potato Recipes and I love to make air fryer chunky chips , air fryer sweet potatoes , air fryer cheesy potatoes and air fryer Indian potatoes .
You can also make air fryer potato wedges or air fryer hasselback potatoes but the beauty of these are that you only need to make simple slices. Maybe Air fryer diced potatoes ?
Recently I baked my Potato Tart in air fryer too!
Why you should make air fryer sliced potatoes:
They are so crispy!
Naturally vegan and gluten-free but of course you can serve and dip it in whatever you fancy!
Simple recipe – no complicated ingredients here! Just simple pantry staples for a quick potato dish.
You do not need to parboil before cooking
Versatile side dish – change up the seasoning and serve it alongside your favourite main dishes
Great for kids – kids will love these crispy potatoes as an alternative to French fries
Quicker than oven baked – no need to wait for the oven to preheat and they crisp up faster in the air fryer thanks to the circulating hot air
Healthier than deep frying – little oil is needed for these air fryer potato rounds
Crispy Potato Slices Ingredients:
Full ingredients with measurements are available in the recipe card below at the end of this post
- Potatoes
You can use most styles of potato for this recipe.
An example is russet potatoes or yukon gold potatoes. In the UK, all-purpose potatoes will work fine otherwise try King Edwards or Maris Piper. Red potatoes work too.
Use fresh potatoes where possible so you won’t get any blackened bits or shoots to worry about.
Wash, drain and pat dry. Cut them into thick slices – you can use a sharp knife or a mandoline slicer. Note that we are not making potato chips /crisps here so you do not want them too thin!
Oil – I use olive oil but you can also use extra virgin olive oil, vegetable oil, sunflower oil, avocado oil or another flavourless oil.
Cornflour – to get them extra crispy. Cornflour/corn starch is gluten-free. Alternatively, use rice flour which also helps the crispy slices remain crispy after they’ve gone cold.
Flavouring:
Garlic powder – you can use garlic powder or garlic granules
Thyme – use fresh or dried thyme.
Salt and black pepper
Variations:
Simply salt and black pepper
Substitute rosemary for thyme
Indian style with paprika or chili powder or cayenne pepper with a little cumin
Cajun seasoning
Italian seasoning
Oregano and garlic powder
Ranch seasoning
Sprinkle over parmesan cheese after air frying when the potatoes are still hot – if you are vegetarian, use vegetarian hard cheese
Taco/Mexican Loaded potatoes – sprinkle taco seasoning and air fry. Once cooked, treat the slices as nachos and top with salsa, black beans, avocado chunks, sour cream and green onions. You can add in cheddar cheese too and finish with smoked paprika
You can also do the same with sweet potato slices if you wish!
Tips for crispy potato slices
Cut the potatoes in equal sizes , approximately 1/4 inch.
Soak the slices in cold water for 30 minutes – soaking in water draws out the starch from the potatoes. This results in crispier potatoes
Make sure to dry the potatoes after soaking or else they will steam in the air fryer and become soft
Don’t skip the corn starch and oil.
After mixing it with herbs and spices cook the potatoes straightaway .
Arrange the slices in a single layer or else they will steam and not air fry.
How to make crispy potatoes in the air fryer
Full printable recipe in recipe card below.
Wash the potatoes thoroughly. You can either peel the potato skins or leave on. I have left the skin on as it crisps up really nicely and retains some of the nutrients.
How to slice potatoes:
I have used my high quality Joseph Joseph knives for the task.
The blades are made from ice-hardened, German stainless-steel. They are extra durable as they are strengthened with vanadium.
The knives were easy to handle and super sharp. The integrated rest in the handle kept the worktops clean and hygienic.
To cut the potato slices place a potato on a flat surface such as chopping board, hold it down so it stays stable. (you may wear protective gloves)
Use a sharp knife to slice the potatoes slowly and carefully.
Ensure you cut them in equal sizes or else they will cook at different rates.
Cut the potatoes into thin slices or coins, approximately 1/4 inch thickness.
In a large bowl, add the potatoes and cold water. This is a really easy way to get crispier slices as the starch is drawn out. You need to leave the potatoes soaking for a minimum of 30 minutes.
Using a paper towel, dry the potatoes and place back into a large mixing bowl that is dry too.
Pour over the oil and sprinkle over the thyme, garlic powder, little salt, pepper and corn starch. Using your hands, ensure every side of the potatoes is well covered.
Place the sliced potatoes in a single layer in the air fryer basket. Do not stack the slices or else they will not go crispy.
Air fry for 15 minutes at 200C or 400F or until golden brown all over. The cooking time may vary depending on the thickness of your potatoes.
They are best served immediately as they loose their crispiness.
How to make oven baked potato slices
Follow the same steps as above to prepare your sliced potatoes.
Bake in the oven at 200C/Gas 6/400F for around 30-40 minutes or until perfectly crispy and light brown.
Serving Suggestions
Potato slices are so delicious just as they are! Dunk into your favourite dip for a great snack.
These potato slices are also great as a side dish for dinners and celebrations such as Easter, Thanksgiving and Christmas. Serve with mains like meat, fish, plant based protein dishes, salad or vegetables.
Here are these amazingly delicious great options Salt and Pepper Halloumi Avocado Fries and Chickpea salad with Avocado Dressing
Leftovers can be used in curries, savoury bakes and breakfast.
Quick Bang Bang Sauce Recipe
Since posting this recipe, a lot of readers have asked for the recipe for the dip!
It is a super quick dip recipe and is a mix of:
- 1/4 cup mayonnaise – I used vegan mayo
- 1 tablespoon sweet chilli sauce
- 1 teaspoon sriracha
- dash of lemon juice
- salt and pepper to taste
Storage
Sliced potatoes are best eaten immediately.
If you wish to freeze these potatoes, allow them completely cool then place them in freezer Ziplock bag. Place it in the freezer for up to 3 months.
To store leftovers in the fridge, keep in an airtight container and consume within 2-3 days.
Reheat in the air fryer for 3-4 minutes at 180C/360F in single layer. You don’t need to thaw or defrost them before air frying again.
Reheat in the oven for a few minutes to crisp them up. Place them on a baking sheet in single layer.
I have cooked my sliced potatoes for 15 minutes in Instant Pot Vortex Air fryer. Roughly it takes 12-15 minutes for most air fryers. Also it depends how thick your potato slices are.
Absolutely yes! Whatever you cook/bake/roast in the regular oven, you can air fry those dishes in the air fryer. Air fryer is a very useful kitchen appliance that you can use almost everyday for many recipes.
This gives crispier potatoes as the starch in the potato is drawn out.
Other Air Fryer Recipes
Vegan Thai Curry Puffs
Sheet Pan Focaccia Pizza
Toasted Ravioli No Egg
Pumpkin Scones
Air fryer Baklava
Apple Ring Donut
Sun dried Chickpea Cakes
Frozen Empanadas in Air Fryer
Air fryer Parsnips
Frozen Spring Rolls in Air Fryer
Air fryer Breaded Mushrooms
Save it for later
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Potato Slices: Easy and Crispy
Equipment
- 1 Air fryer
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 500 grams potatoes
- 1 teaspoon garlic powder
- 1 teaspoon thyme fresh
- ½ teaspoon pepper powder black
- 1 teaspoon salt
- 2 teaspoon olive oil
- 1 teaspoon corn flour
Instructions
- Wash the potatoes under running water to remove any dirt on the skin. 500 grams potatoes
- Pat dry using a clean kitchen towel.
- Slice the potatoes into even slices using a sharp knife.
- Place the potato slices in a bowl filled with cold water and soak for 30 minutes. (optional)
- Remove slices from the water, thoroughly pat dry using a kitchen tissue paper.
- Transfer potatoes in a mixing bowl then add garlic powder, thyme, salt, pepper, olive oil and corn flour. 1 teaspoon garlic powder, 1 teaspoon thyme, 1/2 teaspoon pepper powder, 1 teaspoon salt, 2 teaspoon olive oil, 1 teaspoon corn flour
- Mix until well combined.
- Arrange the potato slices in the air fryer basket in a single layer.
- Air fry sliced potatoes in the air fryer for 15 minutes at the temperature of 200C or 400F
- They are ready when they are light golden colour, crispy outside and fluffy inside.
- Remove and serve immediately
Video
Notes
- You can peel the skin of the potatoes if you prefer.
- Slice the potatoes in similar size for even cooking.
- Do not keep the potato slices very thin.
- If you don’t have time on hand, skip soaking the potato slices in cold water.
- Add seasoning according to your taste.
- You can use dried herbs if you don’t have fresh herbs on hand.
- You may use other dry seasoning or rub before air frying potato slices.
- Don’t skip oil in this recipe, oil helps in cooking and crisping potato slices.
- For crispier and evenly cooked potato, cook them in batches and don’t overfill the basket.
- Shake the air fryer basket half way cooking to so the potato cooks evenly.
- Air fryer temperature varies by brand, size, and wattage so when making an air fryer recipe for the first time, keep an eye on the food and check for doneness at the lowest cooking time recommended after which you can adjust accordingly.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
