Recipe: Vegetable curry puffs

By Angela Casley

Add a comment
Vegetable curry puffs. Photo / Babiche Martens
Vegetable curry puffs. Photo / Babiche Martens

Makes 20

• ¼ cup oil
• 1 small onion, chopped finely
• 1 carrot, grated
• ½ tsp turmeric
• 1 tsp chilli
• 2 tsp coriander
• 2 tsp cumin
• 1 cup spinach, shredded
• 300g potato, boiled and mashed roughly
• 150g kumara, boiled and mashed roughly
• ½ cup fresh coriander, chopped

• 3 cups plain flour
• 200g butter
• 2 egg yolks
• ¼ cup water
• oil for cooking
• ¼ cup sweet chilli sauce

1. 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.

2. 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.

3. Place 1 tablespoon of filling on to each circle, fold in half and roll the edges to seal.

Refrigerate until needed.

4. Half-fill a wok or frying pan with oil. On a medium heat, fry the puffs until crisp and golden.

5. Serve with sweet chilli.


Have your say

We aim to have healthy debate. But we won't publish comments that abuse others. View commenting guidelines.

1200 characters left

© Copyright 2015, APN New Zealand Limited

Assembled by: (static) on production apcf03 at 07 Mar 2015 14:12:01 Processing Time: 1239ms