Serves
20
puffs
Prep
20
mins
Cooking
130
hrsmins
Curry Puffs
Directions
Step 1
Place peas and 3 cups of water into a saucepan and bring to the boil. Simmer for approximately 60 minutes until tender.
Step 2
Preheat oven to 180C.
Step 3
Heat oil in a frypan and saute onions until transparent. Stir through garlic and curry powder and cook for a further 1-2 minutes.
Step 4
Add meat and cook until browned.
Step 5
Add grated vegetables and coconut milk. Cook until vegetables have softened. Add peas and season with salt and pepper.
Step 6
Cut each pastry sheet into quarters. Place 2 heaped tablespoons of mixture into the middle of each square. Fold pastry in half to enclose mixture. Pinch edges together to seal. Brush each pastry with beaten egg.
Step 7
Place in oven and bake for 20-25 minutes, or until pastry is golden brown.
Tips
- Any combination of vegetables can be used. Try zucchini, eggplant or tomatoes (seeded and finely diced).
- Serve with chutney and natural yoghurt.
Ingredients
- 1 cup McKenzie's Australian Dried Peas
- 2 tbs olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 tbs Clive of India Authentic Curry Powder
- 500g beef or lamb mince
- 150g sweet potato, grated
- 2 carrots, grated
- 1 potato, grated
- 1/3 cup coconut milk
- 5 sheets reduced fat puff pastry
- 1 egg
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
