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.

Easy freezy

> 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.

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