Curry puffs are a versatile snack that will be a hit at any party. Kumara, carrot and spinach is added to the spiced potato mixture, but you can get creative with the filling and use other vegetables or meat.
Ingredients
| ¼ cup | Oil |
| 1 | Onion, small, finely chopped |
| 1 | Carrot, grated (Main) |
| ½ tsp | Turmeric |
| 1 tsp | Chilli |
| 2 tsp | Coriander |
| 2 tsp | Cumin |
| 1 cup | Spinach, shredded (Main) |
| 300 g | Potatoes, boiled and mashed roughly |
| 150 g | Kumara, boiled and mashed roughly |
| ½ cup | Fresh coriander, chopped |
Pastry
| 3 cups | Plain flour (Main) |
| 200 g | Butter |
| 2 | Egg yolks |
| ¼ cup | Water |
| 1 bottle | Oil, for cooking |
| ¼ cup | Sweet chilli sauce |
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Directions
- In a frying pan heat the oil, then add the onion and carrot. Cook for 4 or 5 minutes until soft.
- Add the spices and cook for a further 3 minutes until fragrant. Stir in the spinach, potato and kumara.
- Leave to cool, then stir through the chopped coriander.
- Place the flour in a bowl and rub through the butter to resemble breadcrumbs.
- Add the egg yolks and water, then mix to form a dough.
- Roll on a floured bench to 3mm thick and cut into 11cm circles.
- Place 1 tablespoon of filling on to each circle, fold in half and roll the edges to seal. Refrigerate until needed.
- Half-fill a wok or frying pan with oil. On a medium heat, fry the puffs until crisp and golden.
- Serve with sweet chilli.
