Curry Puffs

Categories: uncategorized

Date: 20 February 2010 08:24:46

3 sheets puff pastry defrosted
1 chopped onion
1 clove garlic crushed
2 cups frozen diced vegetables
2 tsp curry powder
sesame seeds
Handful of soaked red lentils if you really need some protein, but it tastes better without. It tastes better with grated cheese sprinkled on the vegetables too, but I've left that out for lent.

Fry the onion until translucent.
Add the garlic and fry for a few seconds.
Add the diced vegetables and curry powder and a little water to help them cook.
When the water has evaporated, cool the mixture on a plate.
Cut the pastry sheets into quarters.
Place a spoonful of vegetable mixture on one half of each quarter of pastry.
Fold pastry over the vegetables, then press down edges with a fork.
Brush water or egg yolk mixed with a little water over the curry puffs, then sprinkle with sesame seeds.
Bake at 180 C until lightly browned. About 15 minutes.
Serve and eat. Don't eat too many. Eat left overs cold the next day for lunch.