Vegetarian Curry Puffs

Ingredients

• 10 Potatoes
• 2 carrots, finely diced
• 2 small or 1 large onion, finely chopped
• 1.5 cups peas & corn
• 1 cup water
• 1 tablespoon olive oil
• ¼ teaspoon turmeric
• ¼ teaspoon gram masala
• 2 teaspoons curry powder
• 4 sheets reduced fat puff pastry
• Low Fat milk for brushing tops of the pastry
• Yoghurt mixed with mint and sweet chilli sauce for serving

Method

1. 1Pierce potatoes with a skewer 3 or 4 times. In 2 batches (5 each time on a plate) microwave on high for 15 mins or until cooked. Set aside and when slightly cooled enough to pick up peel off the skin with a small knife.
2. 2Once all potatoes are cooked and peeled chop them and put into a large bowl.
3. 3In a large non-stick fry pan spray heat olive oil and cook onions until softened.
4. 4When onions cooked drizzle tiny bit more oil and add turmeric, gram masala, and curry powder, the spices should sizzle for 1 minute to release the aroma.
5. 5Preheat oven to 200C (400F)
6. 6Now add carrot which have been finely diced and ¼ cup water so they cook quickly. Once softened add potato and stir to well incorporated. Add more water another ¼ cup otherwise will become dry. Now add the peas and corn, try not to mash them but stir into the mixture.
7. 7Layout the 4 sheets of pastry, they will take around 5 mins to defrost depending on the temperature.
8. 8Once defrosted, cut each sheet into 4 squares.
9. 9Place some mixture into each little sheet in the centre, with a pastry brush a little cold water on the edge inside so when you close it helps to stick. Fold so you end up with a log shape. Press edges together. Brush with milk on top for a shine when cooked.
10. 10Layout on baking trays lined with non-stick baking. Place each pastry onto trays and bake for 20 mins or until puffed and golden.
11. 11Serve with yoghurt mixed with mint and sweet chilli sauce.