This tasty Indian entree is made with coconut milk, pumpkin and potato. 


  • 2 tbsp vegetable oil

  • 1 tbsp red curry paste

  • 1 tbsp Keen's curry

  • 1 small onion, small dice

  • 1 cup pumpkin, small dice

  • 2 large potatoes, small dice

  • ½ cup chicken stock

  • ½ cup coconut milk

  • 1 tbsp brown sugar

  • 2 tbsp chopped coriander

  • sea salt

  • 9 sheets ready rolled puff pastry

  • 2 eggs, lightly beaten


  • 1.

    Preheat oven to 190oC

  • 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 the stock, coconut milk, brown sugar and bring to the boil. Reduce heat to low. Cover with a lid and simmer for 10 minutes. Remove the lid and cook for a further 5 minutes until thickened.

  • 4.

    Stir through the coriander and season to taste with salt.

  • 5.

    Remove from the heat and cool.

  • 6.

    Using 10 cm cookie cutter, cut puff pastry sheets into four circles and brush lightly with egg.

  • 7.

    Place 1 tablespoon of mixture into the middle of each circle and fold over and seal edges. Brush tops with egg wash.

  • 8.

    Place into oven on trays lined with baking paper and cook for 15-20 minutes until golden.

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 378kj
  • Fat Total 25g
  • Saturated Fat 7g
  • Protein 5g
  • Carbohydrate 31g
  • Sugar 1g
  • Sodium 227mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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