Curried vege pockets
Ready in 2 hours | Makes 10-12 | DF 1 Tbsp oil 1 clove garlic 1 small onion, finely chopped 2 tsp curry powder 1 Tbsp tomato paste 2 medium waxy potatoes (we used Nadine), cut into 1cm cubes 1 cup stock (we used vegetable but chicken is fine) 2 small carrots (or 1 large), sliced into rounds ¼ cup coconut milk ½ cup frozen peas 1 packet puff pastry sheets, thawed** 1 egg, lightly beaten Sesame seeds to decorate – optional
1 In a medium, heavy-bottomed pan heat oil on medium heat. Add garlic, onion and curry powder and cook for a minute or so, stirring often, until fragrant.
2 Add tomato paste and diced potato, stirring to coat potato in curry mixture. Add stock and mix until combined. Simmer for 30 minutes, stirring from time to time to make sure the curry doesn’t stick to the bottom of the pot.
3 Add carrots and coconut milk and simmer gently for a further 15 minutes until sauce is thick and vegetables are soft enough to be pierced with a knife. Take off heat and stir in frozen peas. Leave to cool for 30 minutes.
4 Preheat oven to 200°C. Line an oven tray with baking paper.
5 On a floured bench, roll out pastry until 4-5mm thick. Cut out 16cm rounds. Spoon 1½-2 Tbsp curry mixture onto one half of each pastry round and fold other half over. Brush egg around bottom edges and press edges together with a fork.
6 Place on tray, pierce tops with a fork, brush with egg and sprinkle with seeds. Bake for 15-20 minutes or until golden. When cool, store airtight in the fridge.
> You can make the curry filling in advance and
store it in the fridge for up to 3 days.
> The filling also freezes well; just thaw before use.