Thai Vegetable Curry Puffs

Photo: recipeyum.com.au

Preparation is simple, but allow 40 minutes for cooking time. This recipe will make enough curry puffs to serve about 20 people.

Ingredients

• 1 Tbsp oil

• 2 cloves garlic

• 1 small onion

• 1 Tbsp coriander stem and root

• ¾ cup potato cubes

• ¾ cup sweet potato cubes

• 1 red capsicum

• 1/3 cup peas

• 1 Tbsp curry powder

• 3 Tbsp fish sauce

• 2 Tbsp raw sugar or palm sugar

• 4 puff pastry sheets

• 1 beaten egg

Method

• Preheat the oven to 200 degrees. Line a baking tray with baking paper.

• Cut the potato, sweet potato and capsicum into 1.5cm cubes.

• Finely chop the garlic, onion and coriander.

• Put the potato in a saucepan and cover with water.

• Bring to the boil and reduce to a simmer for 2 minutes.

• Add the sweet potato. Simmer for 2-3 minutes until the potato and sweet potato are tender. Drain and set aside.

• Add the garlic to a frypan and sauté for 1 minute on medium heat.

• Add the onion and sauté for 2 minutes.

• Add the coriander and stir for 1 minute until fragrant.

• Add the capsicum and cook for 2 minutes, stirring occasionally.

• Add the potato, sweet potato and peas and stir for 2 minutes.

• Add the curry powder, fish sauce and sugar. Stir for 1-2 minutes, mixing well, until fragrant.

• Remove from the heat and set aside to cool.

• Use a 10cm bowl or cookie cutter to cut the pastry into circles.

• Spoon 1½ Tbsp of filling onto the pastry circle.

• Brush the sides of the pastry with water and fold in half.

• Seal the edges of the pastry by hand, or use a fork to crimp and seal.

• Place the curry puffs onto the baking tray. Brush the pastry with the beaten egg.

• Bake for 15-20 minutes until golden brown.

Araya C