Name: Curry puffs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 teaspoon peanut oil; 3 teaspoon mild curry paste; 450 gram butternut pumpkin, peeled, cut into 1 cm pieces; 1/2 cup frozen baby peas; 1/3 cup vegetable stock; 3 sheets frozen puff pastry, thawed; vegetable oil, to deep-fry; 1 tablespoon finely chopped lebanese cucumber; 1/4 cup fish sauce; 1 tablespoon white vinegar; 1 teaspoon caster sugar

Ingredients

2 teaspoon peanut oil

3 teaspoon mild curry paste

450 gram butternut pumpkin, peeled, cut into 1 cm pieces

1/2 cup frozen baby peas

1/3 cup vegetable stock

3 sheets frozen puff pastry, thawed

vegetable oil, to deep-fry

1 tablespoon finely chopped lebanese cucumber

1/4 cup fish sauce

1 tablespoon white vinegar

1 teaspoon caster sugar

Method

1.Heat the peanut oil in a large frying pan over moderate heat. Add curry paste; cook for 30 seconds or until fragrant. Add pumpkin, peas and stock. Bring to the boil. Reduce heat; simmer, covered, for 6-8 minutes or until pumpkin is tender.

2.Transfer to a bowl; cool. Mash roughly.

3.Using a 10cm round pastry cutter, cut 4 rounds from each pastry sheet. For each puff, top a pastry round with 1 tablespoon pumpkin mixture. Fold to form a semi-circle. Using a fork, press edges together to seal and enclose filling.

4.Pour vegetable oil into a large heavy-based saucepan to 10cm deep. Heat to cooking temperature (a cube of bread crisps quickly without absorbing oil). Deep-fry puffs, 3-4 at a time, for 2-3 minutes or until golden. Using a slotted spoon, transfer puffs to a paper-towel lined baking tray to drain.

5.Combine cucumber, fish sauce, vinegar and sugar in a small bowl. Serve puffs with sauce.

You can also bake puffs, if you prefer. Place on a baking tray lined with baking paper. Bake in an oven preheated to 220°C/200°C fan-forced for 15-20 minutes or until puffed and golden. Makes 12
Note

Woman's Weekly Food

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Ingredients

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