Preparation Time



Cooking Time

  • 2 tbsp (40mL) vegetable oil
  • 1 tbsp red curry paste
  • 1 tbsp KEEN'S Traditional Curry Powder
  • 1 small onion, finely diced
  • 1 cup pumpkin, finely diced
  • 2 large potatoes, finely diced
  • ½ cup (125mL) vegetable stock
  • ½ cup (125mL) coconut milk
  • 1 tbsp brown sugar
  • 2 tbsp chopped coriander
  • McCormick Adjustable Grinder Sea Salt
  • 9 sheets ready rolled puff pastry, thawed
  • 2 eggs, lightly beaten
  1. Preheat oven to 190˚C (170˚C fan forced).
  2. Heat oil in a large saucepan over a medium heat. Add red curry paste, KEEN’S Curry Powder, onion, pumpkin and potato. Cook stirring continually for 5 minutes.
  3. Pour in stock, coconut milk and brown sugar then bring to the boil. Reduce heat to low, cover and simmer for 10 minutes. Remove lid and cook for a further 5 minutes until mixture thickens. Stir through coriander and season with McCormick Sea Salt. Remove from heat and allow to cool.
  4. Using a 10cm cookie cutter cut each puff pastry sheet into four circles and brush lightly with egg. Place 1 tablespoon of cooled mixture into the middle of each circle, fold over and seal edges. Brush tops with egg wash. Place on baking paper lined baking trays and bake for 15-20 minutes or until golden.
  5. Remove from the heat and cool.
Recipe Tip

Stagger the defrosting of your pastry sheets, they will be easier to handle.

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