Dice all ingredients to the same size (1cm cubes) then fry in a wok with curry powder for 2 minutes. Add the coconut cream, bring to a boil then simmer for 15 minutes.
Allow the vegetable mix to cool before stuffing and folding your curry puffs.
Cut pastry sheet into quarters, place a tsp of vegetable mix on one half then fold over, seal with egg wash and press the edges down with a fork.
Deep fry in canola oil at 180C for 2-3 minutes or until golden brown.
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