Curry Puffs

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

1. Using a frypan, heat the oil over a medium heat and then sauté the onion and garlic until golden brown.
2. Add the curry powder, cumin, salt and kecap manis and stir to combine. Fold through the potatoes, corn kernels and coriander and set aside.
3. Preheat the air frying oven to 200°C by turning the timer dial to 5min.
4. 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.
5. Once the ‘HEATING’ light goes off, turn the timer dial to 10 minutes.
6. 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.
7. Serve with sweet chilli sauce.

 

TIP: If you do not have any canned corn, you can use frozen or fresh peas.