Vegetable curry puffs

Babiche Martens

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

Directions

1. In a frying pan heat the oil, then add the onion and carrot. Cook for 4 or 5 minutes until soft.
2. Add the spices and cook for a further 3 minutes until fragrant. Stir in the spinach, potato and kumara.
3. Leave to cool, then stir through the chopped coriander.
4. Place the flour in a bowl and rub through the butter to resemble breadcrumbs.
5. Add the egg yolks and water, then mix to form a dough.
6. Roll on a floured bench to 3mm thick and cut into 11cm circles.
7. Place 1 tablespoon of filling on to each circle, fold in half and roll the edges to seal. Refrigerate until needed.
8. Half-fill a wok or frying pan with oil. On a medium heat, fry the puffs until crisp and golden.
9. Serve with sweet chilli.