Vegetable Curry Puffs

 

1 brown onion

1 carrot

1 stick of celery

1 zucchini

¼ pumpkin

2 medium potatoes       

1 small red capsicum

1 small green capsicum

1 red chilli

1 green chilli

2 tsp. curry powder

1 can coconut cream

4 sheets of puff pastry

1 egg

 

 

Dice all ingredients to the same size (1cm cubes) then fry in a wok with curry powder for 2 minutes. Add the coconut cream bring to a boil then simmer for 40 minutes

 

Allow the vegetable mix to cool before stuffing and folding your curry puffs

 

Cut pastry sheet into quarters, place a tsp. of vegetable mix on one half then fold over like a little pasty seal with egg wash and press the edges down with a fork.

 

Deep fry in canola oil at 180 degrees for 2-3 minutes or until golden brown or bake @ 190^oC for 10-15 minutes.