Curry Puffs

Prep. Time: 10 min
Cook Time: 40min
Serves: 4

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INGREDIENTS

• 440g (2 medium) Potatoes

• 100g (1 medium) Carrot

• 40g (¼ cup) Frozen Peas

• 1 x 125g tinned Corn

• 75g (½) Red Onion

• 15g (1 Tbsp) Olive Oil

• 5g (2 tsp) Indian Curry Powder

• 1 tsp Cumin Powder

• ½ tsp Garam Masala Powder

• ½ tsp Garlic Powder

• 1 tsp dried Coriander

• ¼ tsp fine Sea Salt

• 5g (1 tsp) Vegetable Stock Paste

• 5g (1 tsp) Organic Tamari Sauce

• 4 Tbsp Organic Coconut Milk

• Handful of Spinach Leaves

• 4 sheets of Puff Pastry

DIRECTIONS

1. In a small saucepan, bring 1L of filtered water to a boil.

Traditional Only
Peel the potatoes and carrot. Finely dice the potatoes, carrot and onion. Add the potato and carrot to the boiling water, reduce the heat to a simmer and cook for 10 MIN.

In a large frypan, add the olive oil, onion and drained cooked vegetables. Add all remaining ingredients (except the puff pastry) and stir for 2 MIN. Set aside to cool.

Defrost the puff pastry. Cut each puff pastry sheet into 4 squares.

Scoop a small amount of mixture the middle of each square. Brush the edges of the pastry with coconut milk. Fold into triangles, pressing down the edges with a fork and place onto a lined baking tray.

Repeat until all the mixture is gone. Brush each puff pastry triangle with coconut milk and sprinkle with sesame seeds.

Bake in the oven at 200˚C for 25 MIN.

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Serve on plates and enjoy.