A delightful finger food that's fun to say, fun to eat, and -- wait for it -- fun to make! Imagine how chuffed you'll be when you smush those little pastry edges together and pop your puffs in the oven!
You will need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 medium potato, peeled and chopped into cubes
- 1 medium carrot, peeled and chopped into cubes
- 2 tablespoons red curry paste*
- 2 cups canned coconut milk
- 1/2 cup frozen peas
- 3 sheets puffs pastry, defrosted (gluten-free if needed)**
- Sweet chilli sauce or Sriracha, to serve
15 mins to prep
50 mins to cook
Add the olive oil to a medium pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and spices and saute for 1 minute or until fragrant.
Add the potato, carrot and curry paste and saute for 2 minutes or until fragrant.
Add the coconut milk and peas then reduce the heat to medium-low. Simmer for 15-20 minutes until all the vegetables are tender. Allow the curry to cool.
Preheat the oven to 180°C.
Use a small bowl to cut 4 circles out of each puff pastry sheet.
Scoop 1-2 tablespoons of the mixture onto each circle. Fold each circle in half to make a semi-circle and crimp the edges as desired. Place the curry puffs on lined baking trays.
Bake the curry puffs for 25-30 minutes or until they are golden brown.
Serve the curry puffs hot with chilli or sweet chilli sauce.