A Perfect Pantry
Curry Puffs
- PREP TIME
20 min - COOK TIME
20 min - READY TIME
40 min - SERVINGS
6
INGREDIENTS
- 1 tbsp peanut oil
- 1 brown onion, diced
- 1 clove garlic, minced
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp flaked salt
- 2 tsp kecap manis
- 350g potatoes, diced, boiled
- 125g can corn kernels, drained
- 2 tbsp coriander, roughly chopped
- 2 sheets puff pastry, quartered
- Canola oil spray
- ¼ cup sweet chilli sauce, to serve
DIRECTIONS
- Using a frypan, heat the oil over a medium heat and then sauté the onion and garlic until golden brown.
- Add the curry powder, cumin, salt and kecap manis and stir to combine. Fold through the potatoes, corn kernels and coriander and set aside.
- Preheat the air frying oven to 200°C by turning the timer dial to 5min.
- Evenly divide the mixture between the 8 pieces of puffy pastry and then fold over to form a triangle. Pinch the edges until they form a tight seal and set aside for frying.
- Once the ‘HEATING’ light goes off, turn the timer dial to 10 minutes.
- Lightly spray the basket of the air frying oven with canola oil spray and place 4 curry puffs into the base of the basket and allow to cook, turning at 5 minutes. Repeat.
- Serve with sweet chilli sauce.
TIP: If you do not have any canned corn, you can use frozen or fresh peas.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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