Curry Puffs
Puff pastry with a curried filling.
Serves: 8 Ready in: 25 minutes
Introduction
Any amount of leftover Indian food should be saved, as it is so versatile and often the dishes we create with them are even better second time around!
Even if you have just a few tablespoons of curry, meat, lentils, vegetables or just sauce, pop it in a box and stick it away in the freezer. If using fresh curry, the puffs can also be frozen either raw or once baked. This is a firm picnic, lunchbox and buffet favourite, and the best way of using up leftovers!
Ingredients
Serves 8 |
| 500g leftover curry |
| Mix of leftover vegetables |
| 1 sheet puff pastry |
| 1 egg |
Instructions
- Put your leftover curry in a bowl and stir in some leftover veg - this can be carrots, potatoes, peas, anything you have to hand.
- Put the mixture into a food processor and pulse two or three times so that it's still fairly coarse.
- Roll out your puff pastry sheet to about 3 or 4mm, keeping it in a rectangle. Cut out 8 squares and one by one put them on a baking tray with a large spoonful of your filling in the middle.
- Beat the egg, then brush around the edges of the pastry with the egg wash.
- Fold the pastry over into a triangle, then brush all over with more egg wash. Pinch the edges to get a good seal.
- Bake in a moderate oven for 20 minutes or till golden.
