Sri Lankan Curry Puffs

Name: Sri Lankan Curry Puffs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 puffs
Cuisine: Sri Lankan Moor
Ingredients: 4 sheets puff pastry; 2 tsp mustard seeds; 3 curry leaves; 0.5 tsp turmeric; 2 onions; 3 medium potatoes; 100 g baby peas; 2 tsp garam masala; 1 small green chili; 2 tbsp fresh coriander; 1 egg; 1 tbsp oil; salt

Oven-baked puff pastry, potatoes and peas, warmed with curry leaves and mustard seeds.

30 min · Serves 16 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Heat oil in a large pan, add mustard seeds and when the pop add curry leaves and turmeric powder. Stir until fragrant.
2
Add onions and fry for 5 minutes or until translucent. Add potatoes, peas, garam masala, green chilli, corinander and salt to taste. Mix well. Allow to cool.
5 min
3
Cut the pastry sheets into 10cm squares and place 1 tablespoon of filling in the middle of each square. Brush the edges with water and fold to form a triangle, pressing the edges with a fork to seal.
4
Arrange the triangles on a lined tray, brush with beaten egg and bake at 180C for 15 minutes or until the pastry is golden. Serve hot.
15 min