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