Veggie-filled curry puffs make great party appetizers or part of a
delicious meal. You’ll need to use store-bought puff pastry.
Ingredients:
1 carrot, 1 potato, 1 onion – all peeled
1 Tbsp. Malay curry powder
½ tsp. sweet paprika
2 Tbsp vegetable oil
4 curry leaves
¼ tsp. sugar
½ tsp. salt
3 or 4 sheets of puff pastry
Enough vegetable oil for deep frying.
Steps:
Cut vegetables into small pieces. Mix curry powder and paprika
with water to form a paste. Add the 2 Tbsp. oil to wok and heat. Add
curry paste and curry leaves and stir fry for 2 minutes.
Add chopped vegetables and cook for 3 minutes or so.
Add ½ cup water, cover and cook over low heat until water is
evaporated.
Add sugar and salt, stir, and let cool
Cut circles from the puff pastry of about 4 inches in diameter.
Place a spoonful of filling in the middle of each puff pastry
circle. Moisten edge of pastry with a little water and fold over to
form a crescent shape. Press edges together.
Heat oil in wok and deep fry curry puffs until golden. Drain and
serve. Makes approximately 10 servings.
