Vegetable Curry Puff

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Peel and dice the sweet potatoes and carrots into small cubes.

3. 3

   Heat the olive oil in a pan over medium heat.

4. 4

   Add the diced sweet potatoes and carrots to the pan and sauté for about 5 minutes until they start to soften.

5. 5

   Add the peas and curry powder to the pan, stirring well to combine. Cook for another 2-3 minutes.

6. 6

   Roll out the puff pastry on a lightly floured surface and cut it into squares of about 10cm x 10cm.

7. 7

   Place a spoonful of the vegetable mixture onto each square of puff pastry.

8. 8

   Beat the egg in a small bowl and brush the edges of the pastry squares with the beaten egg.

9. 9

   Fold the pastry over the filling to form a triangle and press the edges together to seal.

10. 10

    Place the curry puffs on a baking sheet lined with parchment paper.

11. 11

    Brush the tops of the curry puffs with the remaining beaten egg.

12. 12

    Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.

13. 13

    Remove from the oven and let cool slightly before serving.