Thai Vegetable Curry Puffs
-
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
-
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.
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
Method
Araya C