I love curry puffs, but I try to avoid anything fried, so I created these yummies that you bake!
They are easy to make, very tasty, great value and family friendly, curry flavour without too much heat so the kids will enjoy them.
This recipe will make 16 puffs, allow 2 to 3 person and serve with a nice fresh salad.
1 medium brown onion – diced finely
2 medium potatoes, skin on – diced finely
1 medium carrot, peeled – diced finely
1/2 cup of frozen peas
2 teaspoons Keens curry powder
1/2 teaspoon ground ginger powder
1/2 teaspoon ground cumin seed
1/2 teaspoon ground tumeric
1 dessert spoon of brown sugar
4 sheets of shortcrust pastry.
In a large frypan, spray with non-stick spray and over a low heat, add the onion, sugar and all the spices. Allow to cook for 3 minutes or until the onions are just starting to colour.
Add the diced vegetables and stir well to combine. Add 2 tablespoons of water so that the vegetables start to cook but don’t stick to the bottom of the pan. Stir regularly and add a little more water as needed. You do want to end up with a dry mixture at the end, but not a burnt one. After 15 minutes, add the frozen peas and continue to cook until the other vegetables tender.
Remove pastry sheets from the freezer and place on the bench to defrost.
Pre-heat the oven to 200C.
Divide each pastry sheet into 4 triangles by cutting diagonally from corner to corner.
Place a heaped dessert spoon of the vegetable mixture and place in the middle of a pastry triangle.
Brush the edge of the triangle with water.
Fold the pastry over in half. Press gently together. Use a fork the press down on the two joined edges to help stop them from opening during cooking. Stab the top of the puff with the fork to allow steam to escape. Don’t overfill the puffs as the puffs will split.
Place on the baking sheets and bake in the oven for approximately 20 minutes, turning after 10 minutes to ensure they brown evenly.
Enjoy these yummy vegetable treats, perfect for meatless Monday. They taste so good you won’t even miss the meat!
Do you enjoy curry?
Sharing for #IBOT with Essentially Jess