Veggie Packed Curry Puffs

3 Mar

Written By Preeya

Serves 4

Time 1 hour

3 sheets puff pastry

2 potatoes, medium-sized, peeled and diced

1 carrot, peeled and diced

1 brown onion, diced

1 garlic clove, diced

2cm piece ginger, crushed

1 cup frozen peas and corn – thawed and drained

2 tbsp garam masala

½ tsp turmeric

1 tsp cumin

1 bay leaf

Egg wash – 1 egg whisked with a dash of water

Yoghurt dipping sauce:

½ cup Greek yoghurt

½ teaspoon cumin

Salt & pepper

Freshly chopped mint

Preheat the oven to 180°C fan-forced.

In a pan place olive oil and brown ginger, garlic, bay leaf and onion over medium heat.

Add garam masala and stir through – should be fragrant.

Add potato and carrot and toss to combine.

Add cumin, turmeric, salt to taste and a splash of water – 1-2 tablespoons (this stops the spices from burning).

Allow to gently simmer for 15 minutes to soften the carrot and potato – stir frequently to ensure the spices do not stick to the pan.

Add peas and corn and continue to cook for another 5-6 minutes.

Mash gently in the pot with a potato masher to crush the potato and other vegetables together.

Remove bay leaf prior to stuffing the pastry with filling.

Take a sheet of puff pastry and cut it into quarters – fill each square centrally with some filling

Gently fold to make a triangle – indent sides with a fork.

Place the triangles onto a tray lined with baking paper and brush with egg wash.

Bake for 30 minutes or until golden brown on top.

Combine yoghurt, additional cumin (1/2 teaspoon), salt, pepper and freshly chopped mint leaves for yoghurt dipping sauce.

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