This tasty Indian entree is made with coconut milk, pumpkin and potato.
Preheat oven to 190oC
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.
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.
Stir through the coriander and season to taste with salt.
Remove from the heat and cool.
Using 10 cm cookie cutter, cut puff pastry sheets into four circles and brush lightly with egg.
Place 1 tablespoon of mixture into the middle of each circle and fold over and seal edges. Brush tops with egg wash.
Place into oven on trays lined with baking paper and cook for 15-20 minutes until golden.
Nutritional analysis per serving (36 servings)
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.
Visit www.keenscurry.com.au to download a free e-book.
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