Crunchy and flavourful - curry puffs are perfect as an appetiser, snack and even side dish.
1 small onion
1 medium (130g) potato, peeled
1 medium carrot (120g) peeled
180g sweet potato, peeled
1 tablespoon vegetable oil
15-20 fresh curry leaves (optional)
1 teaspoon cumin seeds
1-1½ tablespoons Malaysian curry powder
⅓ cup (80ml) water
1 teaspoon salt
1 tablespoon chopped coriander
5 sheets frozen shortcrust pastry, just thawed
Vegetable oil for shallow frying
Grated cucumber raita
1 small Lebanese cucumber, seeds remove
½ teaspoon salt
1 small clove garlic
1 cup (280g) plain thick yoghurt
2 tablespoons chopped mint
2 tablespoons lemon juice
2. Trim the vegetables to fit the large feed tube and select LOW speed.
3. Add vegetables, one piece at a time, through the large feed tube and push through.
4. Heat oil in a medium frying pan over medium heat and add vegetables, curry leaves and cumin seeds. Cook, stirring continuously for 1-2 minutes. Stir in curry powder and cook for 1 minute or until fragrant.
5. Add water and salt and cooking, stirring continuously for about 10 minutes or until vegetables are just tender but still hold together. Cool completely and stir through chopped coriander.
6. To make the curry puffs, using a 10 cm pastry cutter, cut out all the pastry out at once and place onto baking tray lined with baking paper, cover with cling wrap and refrigerate.
7. Working with only a four pieces out of the fridge at a time, fill each circle with a 2 heaped teaspoons of mixture. Fold in half to form a semi-circle, then squeeze the edges together and crimp or press the seams with a fork to seal the edges. Refrigerate and repeat with remaining pastry and filling.
9. Fill a large deep pan with enough oil to come a third of the way up the sides. Heat over medium-high heat to 160ºC. (To test if oil is ready, drop in a small piece of pastry into the oil. If it turns golden in 15-20 seconds, the oil is at the correct temperature).
10. Add 4 curry puffs and cook for 2 minutes, turn over and cook a further 1-2 minutes. Curry puffs should be a deep golden colour and pastry crisp.
11. Drain on paper towel and cook remaining curry puffs. Serve immediately or at room temperature.
To make the raita: grate the cucumber and mix with salt. Set aside for 10 minutes. Mix garlic, yoghurt, mint and lemon juice in a bowl. Squeeze cucumber of excess liquid and stir into yoghurt. Serve with curry puffs.
Prep time: 25 minutes
Cook time: 15 minutes
Makes 25 pieces
To bake curry puffs, place curry puffs onto lined baking trays and brush with an egg wash. Bake 180ºC fan-forced for about 25-30 minutes until deep golden.
Puff pastry can also be used instead of shortcrust pastry.