VEGETABLE CURRY PUFF PASTRY
VEGETABLE CURRY PUFF PASTRY
Vegetable Curry Puff Pastry
Serve: 2
Ingredients:
80 gram Aubergine – sliced
80 gram Courgette – sliced
80 gram Red pepper – sliced
5 gram Butter
1 roll Ready to roll puff pastry
1 Egg – beaten
1 tablespoon Vegetable oil
1 tablespoon Thai green curry paste
2 tablespoon Mayonnaise
1 teaspoon Sugar
1 pinch Salt and black pepper (optional)
Method
-Prepare the ready to roll pastry according to the instructions on the package.
-Pre-heat the oven to 200 Celsius
-Put one tablespoon of oil in a frying pan. Gently cook the vegetables until softened. Remove the vegetables and set aside. Do not wash the pan. Put the pan back on the hob.
-In goes the oil and Thai green curry paste, gently fry until infused. Season it with the sugar and stir.
-Remove the curry mixture from the heat, add the mayonnaise and butter. Mix well, this is your creamy pastry sauce.
-Brush the sauce in the middle of the rolled pastry. Lay the vegetable slices to how you like. I like to organize it as what shows in the photo.
-Brush the edge of the pastry with the beaten egg.
-Bake for 20-25 minutes. Season with salt and black pepper.
-Enjoy on its own or with a lovely salad. Prepare the rice noodles according to the instructions on the package.
Tip:
-If possible lay the cooked vegetables on a kitchen towel to absorb all the excess oil/liquid.
– Brush the curry mixture sauce lightly on the pastry as you don’t want a soggy bottom.
-Check Chicken Puff Pastry for the meat version.
– Here is the Thai curry paste that I used for this recipe- Lotus Thai Curry Paste.
