Vegetable Curry Puffs

Makes 6

Equipment Required

  • Electric frying pan

  • Small mixing bowl

  • Chopping board

  • Measuring cups

  • Measuring spoons

  • Sharp knife

  • Fork

  • Pastry brush

  • Baking paper

  • Baking sheet

  • Oven gloves


  • ½ cup cooked potato

  • ½ cup frozen carrots, peas & corn

  • 1 spring onion, finely sliced

  • ½ teaspoon garlic

  • 1 dessertspoon soy sauce

  • 1 teaspoon lime juice

  • ½ teaspoon curry powder

  • ½ teaspoon cumin

  • 1 teaspoon vegetable oil

  • 1½ sheets puff pastry


  • Preheat oven to 180°C

  • Mash cooked potatoes using a fork.

  • Combine soy sauce, lime juice, curry powder, cumin and vegetable oil in a small bowl.  Mix well and set aside.

  • Heat vegetable oil in the frying pan and add the spring onion and garlic.  Cook until soft.

  • Add mashed potato, frozen carrots, peas and corn to spring onion and garlic mixture in frying pan.  Mix well and cook for one minute.

  • Add soy sauce mixture to the vegetables in the frying pan and stir well.  Cook for a couple of minutes until the soy sauce mixture has been absorbed and allow the mixture to completely cool.

  • Cut puff pastry into 6 even squares.

  • Fill each square with 1 dessert spoon of cooled vegetable mixture.

  • Fold pastry over to form a triangle and seal edges well using a fork.

  • Place puffs on a baking sheet covered with baking paper.

  • Brush each puff lightly with a little vegetable oil and prick with a sharp knife.

  • Bake in the oven for 20 minutes at 180°C until golden brown.

  • Enjoy!