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Vegetable Curry Puffs
Makes 6
Equipment Required
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Electric frying pan
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Small mixing bowl
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Chopping board
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Measuring cups
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Measuring spoons
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Sharp knife
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Fork
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Pastry brush
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Baking paper
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Baking sheet
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Oven gloves
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Ingredients
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½ cup cooked potato
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½ cup frozen carrots, peas & corn
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1 spring onion, finely sliced
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½ teaspoon garlic
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1 dessertspoon soy sauce
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1 teaspoon lime juice
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½ teaspoon curry powder
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½ teaspoon cumin
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1 teaspoon vegetable oil
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1½ sheets puff pastry
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Method
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Preheat oven to 180°C
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Mash cooked potatoes using a fork.
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Combine soy sauce, lime juice, curry powder, cumin and vegetable oil in a small bowl. Mix well and set aside.
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Heat vegetable oil in the frying pan and add the spring onion and garlic. Cook until soft.
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Add mashed potato, frozen carrots, peas and corn to spring onion and garlic mixture in frying pan. Mix well and cook for one minute.
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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.
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Cut puff pastry into 6 even squares.
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Fill each square with 1 dessert spoon of cooled vegetable mixture.
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Fold pastry over to form a triangle and seal edges well using a fork.
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Place puffs on a baking sheet covered with baking paper.
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Brush each puff lightly with a little vegetable oil and prick with a sharp knife.
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Bake in the oven for 20 minutes at 180°C until golden brown.
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Enjoy!
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