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Easy triangle curry puffs

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)


  1. Pre-heat oven to 200°C.
  2. Steam potatoes til mushy, then cool and mash. Then mix in all other ingredients.
  3. 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.
  4. 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.

Curry sauce


  • 1 cup unsweetened orange juice
  • 1-2 teaspoons curry powder
  • 2 teaspoons arrowroot


  1. Mix arrowroot, curry powder and a small amount of juice to make a paste.
  2. Stir through remaining juice.
  3. 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!