Season: Summer/Autumn
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
Equipment
- 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
Ingredients
- 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
What to do
- Set out your ingredients.
- Preheat the oven to 190oC.
- 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.
