Curry Puff

Ingredients

5 small onion
5 small cloves garlic
500 g potatoes, peeled and cubed
2 tablespoon curry powder
1/2 tablespoon salt
1/2 tablespoon sugar
1 cube chicken stock ( optional for non vegetarian)


Instruction

1. Defrost the rolled puff pastry while preparing the filling in a heavy based frying pan.

2. Heat 2 tablespoon vegetable oil. Add onion and garlic and cook for about 3 minutes.  Later add 4 table spoon of water and curry powder into pan . keep stirring for another 3 minutes. until very fragrant.

3. Add the potatoes , salt, sugar and 2 cup of water to the pan and cook over low heat for about 30 minutes or until the potatato tender and water reduced.

4. Allow filling to cool.

 
5. Preheat oven  to 180 degrees C.
6. Cut pastry sheet into squares. place a generous of tablespoons filling in the centre  of each pastry, lighty brush the edges with beaten eggs.
7. Carefully fold the pastry over to make a pillow shape. Press the edges with a floured fork, to decorate and gently transfer to the baking trays.

8. Continue with remaining pastry and filling. Glaze pastry with beaten egg. bake pastry for 20-30 minutes or until pastry golden brown.
Remaining filling can be kept frozen up to 2 weeks.

Tips

Before removing the pastries from oven, lift them gently off the tray and check the bottom of the pillow to make sure the pastry is thoroughly cooked.

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