Pumpkin & Apple Curry Puffs

by Jac's Veghead (follow)
Vegetarian (1511)      Indian (223)      Curry (173)      Starter (63)      Social Competition (60)      Hot (36)      Fried (33)      Left Overs (9)      classic (5)     
These vegetarian curry puffs are a delight. They are a little bit spicy, have a hint of sweetness and are encased in crispy gold pastry.

They perfect solution for left over curry.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 25 servings

For the Curry:
1/2 tsp vegetable oil
1/2 onion
2 garlic cloves
250 grams pumpkin
1/2 apple
400 grams potatoes
2 tsp curry paste of choice
1/2 inch of fresh ginger
1/2 tsp tumeric
250 ml stock
1 bay leaf

The Puff :
3-4 sheets of frozen puff pastry (or make your own)
Vegetable oil to fry
Chilli sauce to serve

Make either the pumpkin and apple curry or your curry of choice.

Left over curry

Roll out puff pastry on a floured bench and using a round biscuit cutter, cut rounds.

Spoon 1 tablespoon of curry mixture into the center of each round.

Don't over fill the pastry or the puffs will come apart!

Brush the sides of the pastry with water and fold pastry in half. Pinch the sides, this looks great and seals in the mixture.

Half-fill a large pot or wok with vegetable oil. Heat over a medium-high heat until hot. Carefully deep-fry the curry puffs in batches. They will only take a minute or 2 to cook.

Once the pastry is golden. Transfer to a wire rack or empty egg carton to drain.

Serve curry puffs hot with chilli sauce or a yogurt sauce and watch them disapear!

#Left overs
#Social Competition
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