*Recipe by Katherine from the Small Steps Team
Seriously more-ish and simple to make, these pies make a great lunch, snack or party food.
Curry Puff Pies
- • ½ brown onion, diced
- • 2 cloves garlic, minced
- • 2 cm piece ginger, grated
- • 2 tbsp ghee (or olive oil)
- • 1 tbsp curry spice mix
- • 1 medium potato (approx 150g), peeled and diced into small cubes (approx 1cm)
- • 1 small sweet potato (approx 150g), peeled and diced into small cubes (approx 1cm)
- • 1 cup broth (chicken, vegetable) or water
- • salt
- • ½ cup frozen baby peas
- • 3 sheets frozen butter puff pastry
- • 1 egg, beaten
- Heat oil or ghee in a pan over medium heat, then add onion, garlic and ginger. Cook, stirring occasionally, until softened.
- Add spice mix and cook, stirring, for about a minute until fragrant.
- Add diced potato and sweet potato along with broth and a pinch of salt.
- Simmer, uncovered, for about 20 minutes, or until potatoes are softened and most of the liquid has evaporated.
- Mash potatoes slightly, still leaving some chunks.
- Stir through frozen peas and allow mixture to cool slightly.
- Preheat oven to 220 degrees (200 fan forced).
- Lay out frozen puff pastry and allow to thaw slightly. Cut each sheet into quarters.
- Place a tablespoon of mixture onto each quarter of pastry, brush edges with beaten egg and fold to enclose. Press down edges with a fork or your finger.
- Place pies on a lined baking tray and brush with beaten egg.
- Cook in oven for approximately 20 minutes, or until puffed and golden.
- Serve as is, or with yoghurt mixed with chopped mint or some mango chutney for dipping.
- Filling can be made ahead and store in the fridge until you are ready to bake the pies.
- These also freeze well after cooking.
- You can also add meat to these in the form of mince, browned along with the onion, if you want to make them a more substantial meal.