Curry Puffs

Ingredients

• 2 tbsp oil
• 1 large potato, diced
• 1 small onion, diced
• 1 cup pumpkin, diced
• 1 cup cauliflower, cut into small flowerets
• 2 tbsp Keens Curry
• 1 cup chicken stock or water
• 1/2 cup peas
• 3 sheets puff pastry
• 1 egg, lightly beaten
• Oil for deep-frying

Method

1. Heat oil in a large saucepan add potato and onion and fry for 2 minutes. Add the pumpkin cauliflower and the Keens Traditional Curry to the mix and cook for a further 4 -5 minutes stirring continually.
2. Pour in the stock and bring to the boil. Simmer for 15 minutes and stir in the peas. Take off the heat and let cool.
3. Cut pastry sheets into four squares and brush the corners with egg. Place a 2 table spoons of mixture into the middle of each square and fold one corner to the opposite corner and seal edges.
4. Heat oil in the deep fryer and fry curry puffs until golden. Place into a pre-heated 200c oven for a further ten minutes.