Name: Kumara curry hot pockets
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 large kumara, peeled and diced; 1/2 cup water; 1/2 tablespoon vegetable oil; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1 onion chopped; 1 teaspoon grated ginger; 1 1/2 teaspoon garam masala; 1/2 teaspoon turmeric; 1/2 teaspoon ground chilli; 400 gram can chopped tomatoes; 1/2 cup frozen peas; 8 medium-sized flour tortillas; 2 tablespoon plain flour; 1/4 cup oil; poppy seeds to decorate (optional); store-bought yoghurt and mint dip and chutney, to serve (optional)

Kumara curry hot pockets

Tortillas are the key to creating this delicious kumara curry hot pockets recipe. Serve with plenty of creamy yoghurt and tangy chutney next time the situation calls for some serious snacking!

Skip to Recipe

Makes 16

Prep

30M

Cook

30M

Total

This recipe first appeared in Food magazine.

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Ingredients

1 large kumara, peeled and diced

1/2 cup water

1/2 tablespoon vegetable oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 onion chopped

1 teaspoon grated ginger

1 1/2 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon ground chilli

400 gram can chopped tomatoes

1/2 cup frozen peas

8 medium-sized flour tortillas

2 tablespoon plain flour

1/4 cup oil

poppy seeds to decorate (optional)

store-bought yoghurt and mint dip and chutney, to serve (optional)

Method

1.Preheat oven to 200°C. Place kumara in a microwave-safe bowl with ¼ cup of the water. Cover and microwave on HIGH for 3 minutes, stir and microwave another 1-2 minutes until tender.

2.While the kumara is cooking, heat the oil in a saucepan and add the mustard and cumin seeds. When they are popping, add the onion, ginger and remaining spices and cook gently until the onion is tender. Stir in the tomatoes, peas and the cooked, drained kumara. Simmer for 5 minutes.

3.Stack the tortillas and soften in the microwave for 15 seconds and then slice the stack of tortillas in half. Each half tortilla will become a hot pocket.

4.Combine the flour and enough water to make a spreadable paste – around 3 tablespoons.

5.Using a pastry brush, brush the paste along the cut side of a tortilla. Roll the tortilla into a cone and pinch along the join. Place a dessertspoonful of curry into the cone and brush the open edge with paste pressing it closed to seal. Place the hot pocket seam side down on a greased baking tray.

6.Continue filling the pockets and when they are all filled, brush lightly with oil and scatter with poppy seeds, if using. Bake for 20 minutes or until golden and crispy. Serve with a cooling yoghurt dip and some chutney.

Hot pockets can be filled with anything, sweet or savoury, so they are great for repurposing leftovers such as chilli, casserole, or anything you would put in a pie. – PER SERVE Energy 169kcal, 710kj • Protein 2.7g • Total Fat 8.5g • Saturated Fat 0.9g • Carbohydrate 19g • Fibre 2.5 • Sodium 197mg

Note

Sophie Gray

Ingredients

Method

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