Ingredients 1 tbsp oil
2 cloves garlic, crushed
1 small onion, diced
1 tbsp coriander stem and root, finely chopped
3/4 cup potato, cut into 1.5cm cubes
3/4 cup sweet potato, cut into 1.5cm cubes
1 red capsicum, cut into 1cm cubes
1/3 cup peas
1 tbsp curry powder (I used Keen's Mustard)
3 tbsp fish sauce (soy sauce for vegetarian option)
2 tbsp raw sugar or palm sugar
4 puff pastry sheets
1 egg, beaten
Preheat the oven to 200 degrees. Line a baking tray with baking paper.
Put the potato in a saucepan and cover with water. Bring to a boil and reduce to a simmer for 2 minutes. Add the sweet potato and simmer for 2-3 minutes until the potato and sweet potato are tender. Drain and set aside.
Add the garlic to a frypan and sauté for 1 minute on medium heat. Add the onion and sauté for 2 minutes, until caramelised. Add the coriander stem and root and stir for 1 minute until fragrant.
Add the capsicum and cook for 2 minutes, stirring occasionally.
Add the potato, sweet potato and peas and stir for 2 minutes.
Add the curry powder, fish sauce and sugar and stir for 1-2 minutes until fragrant and combined. Remove from the heat and set aside to cool.
The vegetables will smell delicious
Use a 10cm bowl or cookie cutter to cut the pastry into circles.
Push down on a cookie cutter to cut out circles
Spoon 1 1/2 tbsp of filling onto the pastry circle.
Spoon the filling onto the pastry circles
Brush the sides of the pastry with water and fold in half.
Seal the edges of the pastry by folding and pushing the pastry onto itself or use a fork to crimp and seal.
Place the curry puffs onto the baking tray. Brush the pastry with the egg and bake for 15-20 minutes until golden brown.
Take out of the oven and cool slightly before serving. Enjoy!