• Serves 16
  • Prep Time 20
  • Cook Time 30
  • Difficulty Medium
  • 1 pack Vegie Delights™ Vegie Sausages
  • 1 tbs olive oil
  • 2 spring onions, thinly sliced
  • 3 tbs vegan Thai green curry paste (check for no shrimp paste or fish sauce in ingredients)
  • 1 large carrot, halved and sliced
  • 3/4 cup canned lite coconut milk
  • 125g snow peas, trimmed and chopped into bite size pieces
  • 1/2 cup coriander leaves, chopped (optional)
  • 4 sheets frozen puff pastry, just thawed
  • 1 egg, lightly beaten
  • Sweet chili sauce to serve
  1. Cut the Vegie Sausages in half lengthways, and then diced into ½ cm thick half-moon pieces.
  2. Heat the oil in a medium saucepan and sauté the onions. Add the curry paste and heat until fragrant.
  3. Add the carrots, Vegie Sausage and stir well so that everything has a good coating of the curry paste.
  4. Add the coconut milk, stirring occasionally as it comes to the boil. Allow to simmer covered for 5 minutes to cook and infuse the flavours.
  5. Add the snow peas and coriander if using. Stir through and remove from the heat. Allow the mixture to rest and cool.
  6. Preheat the oven to 190°C. Cut each sheet of pastry into four even squares. Brush the outside edge of each square with a small strip of egg. Once cooled, spoon about 2 tablespoons of the curry mixture into the middle of the pastry square, fold the pastry over to form a triangle and press down the edges to ensure there are no gaps. Press around the edges with a fork to crimp the pastry edges.
  7. Place each filled pastry triangle on a baking sheet lined with baking paper. Brush the tops with a light layer of egg and bake for 18-20 minutes until nicely golden and puffed all over.
Per serve
Energy (kJ)
918
- Energy (Cal)
219
Protein (g)
8
Fat (g)
11
- Saturated Fat (g)
5
Carbohydrate (g)
22
- Sugars (g)
3
Dietary Fibre (g)
1.1
Sodium (mg)
488
Potassium (mg)
128
Iron (mg)
1.3
Calcium (mg)
15

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