Seems my blog is developing a bit of a sideline in recipes. Which y’know, isn’t a bad thing. Especially if you’re feeling hungry.
Once again, the occasion is the end of term break up party for my yoga teacher training – last weekend.
And I turned once more to the recipe book I scored when I did Yoga in Daily Life’s Spring Detox course a couple of years ago. Still haven’t made all of the recipes, but having people to cook for gives me an excellent excuse!
So… I decided to make the triangle curry puffs – first time ever but it all looked very simple – it was. I also added some cumin seeds for extra flavour.
Triangle curry puffs
- 8 sheets filo or puff pastry
- 1 cup firmly packed grated carrot
- 2 medium potatoes
- ½ cup peas
- 1 medium onion diced
- ½ cup curry sauce (see recipe below this one)
- *Optional* 1 tablespoon cumin seeds (dry roasted)
- Pre-heat oven to 200°C.
- Steam potatoes til mushy, then cool and mash. Then mix in all other ingredients.
- Cut the pastry sheets in half longways with a sharp knife – I suggest doing one at a time while you get used to handling the pastry. Place a spoonful of the filling on one corner then fold pastry and filling to form a triangle. Continue to fold over until all the pastry is used.
- Then wet edge and stick down to seal (you can also press the edge down with a fork). Place on baking tray and bake for 15-20 minutes, or until lightly browned.
Makes 16-20 curry puffs.
- 1 cup unsweetened orange juice
- 1-2 teaspoons curry powder
- 2 teaspoons arrowroot
- Mix arrowroot, curry powder and a small amount of juice to make a paste.
- Stir through remaining juice.
- Place in a small saucepan. Slowly bring to the boil until sauce thickens.
Makes 1 cup.
And that’s about it really. Low mess, low fuss. And lots of tasty curry puff goodness. Enjoy!