CURRY PUFF PASTRY
CURRY PUFF PASTRY
Curry Puff Pastry
Serve: 2
Ingredients:
120 gram Potato – cubed
100 gram Red pepper – sliced
60 gram Courgette – cubed
60 gram Onion – chopped
1 roll Ready to roll puff pastry
2 tablespoon Coconut cream
1 tablespoon Thai yellow curry paste
1 tablespoon Vegetable oil
1 teaspoon Brown sugar
1 pinch Salt
Method
-Preheat the oven and prepare the ready to roll puff pastry according to the instructions on the package.
-Gently fry the curry paste in the oil until infused (approx 2 minutes).
-Add the onion, potatoes, red pepper, courgette, brown sugar, salt and the coconut cream. Bring it to a boil and simmer until the vegetables are cooked (folding from time to time).
-Unroll the puff pastry on a baking tray. Scatter the cooked vegetables on the pastry.
-Bake according to the instructions on the package. Mine is 200 Celsius for 20-25 minutes.
-Remove the pastry from the oven. Serve immediately with leafy salad.
Tip:
-Run the knife around the inner edge of the pastry. It helps with the rise around the corners.
-Try to keep the curry sauce to a minimum when putting the cooked vegetables on the puff pastry. We don’t want a soggy bottom, do we?
-I used Lotus curry paste.
-This recipe is inspired by Curry Puff. Check here for the recipe.
