These easy curry puffs also happen to be vegetarian, and they can be vegan too if you use vegan puff pastry. Enjoy dipped in more Rosella Organic Sweet Chilli Sauce for a that delightful Thai flavour with every bite.
Ingreadient:
- 1 tbsp oil
- 1 small onion, finely diced
- 1 clove garlic, crushed
- 2 tsp grated ginger
- 1 large potato (250g), peeled and cut into 5mm dice
- 1 carrot, cut into 5mm dice
- 3 tsp curry powder
- 1 tsp salt
- 3 tbsp Rosella Organic Sweet Chilli Sauce, plus extra to serve
- ¾ cup (185ml) organic vegetable stock or water
- ¾ cup (90g) frozen peas
- 5 sheets frozen puff pastry, just thawed
- Beaten egg for glazing
Direction:
- Heat oil in a frying pan over medium-high heat. Add onion, garlic and ginger and cook for 3 minutes. Add potato, carrot, curry powder and salt and cook for a further 3 minutes .
- Stir in sweet chilli sauce and stock and bring to a simmer. Cover and reduce heat, simmer for 10-15 minutes or until vegetables are just tender. Add peas, remove from heat and season to taste. Cool completely.
- Preheat oven to 220°C/200°C (fan-forced) and line 2 baking trays with baking paper.
- Use a round 10cm cutter to cut out 5 circles from each pastry sheet. Spoon 2 heaped tsp of mixture into the centre of each pastry round. Fold pastry in half to enclose mixture, folding over edges to seal. Place onto prepared trays and brush with beaten egg. Repeat with remaining pastry, filling and egg.
- Bake 15-20 minutes, swapping trays over halfway, until pastry is golden and cooked through. Cool slightly and serve warm with extra sweet chilli.
