Sweet Potato Curry Puffs

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READY IN: 1hr 30mins
YIELD: 12 puffs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook peanut oil, onion and curry paste for one minute.
  • Then add the sweet potato and coconut cream, cook covered for 10 minutes.
  • Add thawed peas, corriander and allow to cool.
  • Preheat oven to 180*C for 20 minutes.
  • Place the mixture in the middle of 13cm pastry rounds (or I have used sheets cut into halves or quarters for smaller puffs).
  • seal edges with beaten egg, glaze with egg gives a nice golden look, bake in oven for 20 mins or until golden brown.
  • Makes around 12.
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