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Vegetable curry puffs with bean salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 2 (about 400g) pontiac potatoes, peeled, cut into 1cm cubes
  • 80g (1/2 cup) frozen baby peas
  • 7.50 gm Madras curry powder
  • 0.60 gm salt
  • 3 sheets frozen shortcrust pastry (Pampas brand), just thawed
  • 140g round beans, topped
  • 125g (1 punnet) baby corn
  • 30.00 gm water
  • 31.50 gm sweet soy sauce
  • 80ml (1/3 cup) sweet chilli sauce
Instructions:
  • 1. Preheat the oven to 220°C. 2. In a saucepan, cover the potatoes with cold water, bring to a boil, and cook covered for 5 minutes. 3. Stir in the peas and cook for an additional 2 minutes. 4. Remove from heat, rinse under cold water, and drain well. 5. Add curry powder and salt, then gently mash.
  • Cut 4 discs from each sheet of pastry using a 10cm-diameter cutter. Spoon 1 tablespoon of potato mixture onto each disc. Fold in half, press edges together, and bake in oven for 12-15 minutes.
  • Boil beans and corn for 2 minutes, then rinse and drain. Place in a bowl and drizzle with a mixture of water and soy sauce. Mix well.
  • Divide the refreshing bean salad into individual serving bowls and pair the delectable curry puffs with sweet chili sauce.

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