Sweet Potato Curry Puffs

1. 1

   Cook peanut oil, onion and curry paste for one minute.

2. 2

   Then add the sweet potato and coconut cream, cook covered for 10 minutes.

3. 3

   Add thawed peas, corriander and allow to cool.

4. 4

   Preheat oven to 180*C for 20 minutes.

5. 5

   Place the mixture in the middle of 13cm pastry rounds (or I have used sheets cut into halves or quarters for smaller puffs).

6. 6

   seal edges with beaten egg, glaze with egg gives a nice golden look, bake in oven for 20 mins or until golden brown.

7. 7

   Makes around 12.

* Per serving · 4 servings · Values may vary.

No additional tips available.