Curry puffs

Type: Starters

Difficulty: Easy

Makes: 16

Fresh from the garden: potatoes, onions, garlic, peas or beans, coriander, eggs

Recipe source: Adapted from Bill Granger’s Asian Food

• metric measuring spoons & cups
• chopping boards & non-slip mats
• 1 medium knife
• mezzaluna
• medium saucepan
• large non-stick frying pan
• peeler
• pastry brush
• scales
• colander
• bowls – 1 medium, 1 large
• whisk
• baking trays
• serving plates
• wire rack

• 300 g potatoes
• 1 small onion
• 1½ tbsp. grated ginger
• 2 garlic cloves
• 1 tbsp canola oil
• 1 teaspoon curry powder
• 100 g peas or beans
• small handful coriander leaves
• 1 egg
• 4 sheets puff pastry, thawed

• Set out your ingredients.
• Preheat the oven to 190^oC.
• Peel and dice the potato. Cook in boiling water for 8 minutes, add the chopped beans, continue to cook for another 2 minutes, then drain in a colander.
• Peel and chop the onion and garlic. Peel and grate the ginger.
• Heat the oil in a large frying pan over medium heat. Add the onion, ginger, and garlic and cook for 5 minutes or until softened. Add the curry powder and cook, stirring constantly for 20 seconds. Add the cooked potatoes and beans, increase the heat to medium-high and cook, stirring for 2 – 3 minutes. Remove from the heat.
• Chop the coriander and add to the potato mix with some sea salt and pepper.
• Cut each pastry sheet into 4 squares. Lightly brush around the edge of the pastry rounds with water and place 1 flat tablespoon of the mixture on each. Fold to make a triangle, press the edges together with a fork and brush with lightly beaten egg.
• Bake for 15 – 20 minutes or until crisp and golden.