Sunday, 12 March 2017
VEGETABLE CURRY PUFFS
1 medium onion, finely diced
3 large potatoes, peeled
3/4 cup frozen peas, corn and carrot
2 1/2 teaspoons curry powder
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1/2 teaspoon black pepper
salt to taste
1 tablespoon olive oil
4 - 5 sheets frozen puff pastry, thawed
1 egg mixed with 1 tablespoon water
boil the potatoes until 3/4 cooked. drain. smash the potatoes into small bits with
a potato masher. put aside.
in a separate pot, boil the vegetables until 3/4 cooked. drain and put aside.
heat the olive oil in a frying pan. add the chopped onion and saute for about five minutes,
until it begins to brown.
add the spices to the diced onion. stir until well combined.
add the potatoes and peas to the pan, stirring to combine. add salt. cook for two minutes, stirring constantly.
let the mixture cool.
preheat oven to 200c. line baking trays with baking paper.
cut each sheet of pastry into 4 circles* or squares.
place a spoonful of mix onto the centre each piece of pastry. brush edges with
a little egg mixture, fold the pastry over the filling to the edges and seal
edges with a fork.
place puffs on the trays and brush the tops of the puffs with more egg mix.
cook for approx. 20 minutes or until puffy and golden on top.
serve hot with sweet chilli sauce.
*I used one of the pastry cutters from my pie maker to cut the pastry.
cuts 4 pieces nicely sized out of a sheet of pastry.