ingredients
makes 20
1 tablespoon vegetable oil
1 onion, finely chopped
3 fresh or dried curry leaves
1 tablespoon brown mustard seeds
2 teaspoons mild Madras curry powder
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
3/4 pound pumpkin, diced
1/2 cup frozen peas
3/4 cup chicken stock
5 sheets ready-rolled puff pastry
1 egg, lightly beaten
method
1. Heat the oil in a skillet and cook the onion for 2—3 minutes over moderate heat. Add the curry leaves and mustard seeds and fry for 1 — 2 minutes, or until the mustard seeds pop. Add the curry powder, chilli powder and turmeric to the pan and stir for about 30 seconds, or until combined.
2. Add the pumpkin to the pan and stir for 1 — 2 minutes, or until the pumpkin is well coated with spices. Add the peas and stock to the pan and simmer gently for 8 — 10 minutes, or until the pumpkin is tender and most of the liquid has evaporated. Remove from the heat and allow to cool completely.
3. Preheat the oven to hot 220°C (425°F). Lightly brush two baking trays lightly with oil. Cut four 4 inch circles from each of the pastry sheets and spoon 1 tablespoon of the mixture into the centre of each. Brush the edges with the beaten egg and fold over to enclose the filling.
4. Seal the edges by rolling and folding, or pressing with a fork. Place the puffs on the trays and lightly brush with the remaining beaten egg.
5. Bake for 25 — 30 minutes, or until puffed and golden.
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more information
Can be made 2 days ahead or frozen for up to 2 months.
