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Serves
20
puffs
Prep
20
mins
Cooking
130
hrsmins
Find a recipe

Curry Puffs

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Directions
Step 1

Place peas and 3 cups of water into a saucepan and bring to the boil. Simmer for approximately 60 minutes until tender.

Step 2

Preheat oven to 180C.

Step 3

Heat oil in a frypan and saute onions until transparent. Stir through garlic and curry powder and cook for a further 1-2 minutes.

Step 4

Add meat and cook until browned.

Step 5

Add grated vegetables and coconut milk. Cook until vegetables have softened. Add peas and season with salt and pepper.

Step 6

Cut each pastry sheet into quarters. Place 2 heaped tablespoons of mixture into the middle of each square. Fold pastry in half to enclose mixture. Pinch edges together to seal. Brush each pastry with beaten egg.

Step 7

Place in oven and bake for 20-25 minutes, or until pastry is golden brown.

Tips

  • Any combination of vegetables can be used. Try zucchini, eggplant or tomatoes (seeded and finely diced).
  • Serve with chutney and natural yoghurt.

Ingredients
  • 1 cup McKenzie's Dried Peas
  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbs Clive of India Authentic Curry Powder
  • 500g beef or lamb mince
  • 150g sweet potato, grated
  • 2 carrots, grated
  • 1 potato, grated
  • 1/3 cup coconut milk
  • 5 sheets reduced fat puff pastry
  • 1 egg
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder

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Related Products


  • McKenzie's Dried Peas 375g

  • Clive Of India Authentic Curry Powder 100g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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