Curry Puffs. Who doesn’t love them? Little parcels of deliciousness encased in golden flaky pastry.
Making your own is surprisingly simple, albiet a little fiddly, but definitely worth the effort. For my sweet potato curry puffs I used a Donna Hay recipe. Most curry puff recipes tend to include regular potatoes, but I loved the idea of Donna’s recipe using sweet potato, for something a little different. I love sweet potato, in fact I love all forms of potato (I blame my Irish heritage for that) but sweet potato in particular for it’s sweet deliciousness and also because it’s low GI.
To make your own sweet potato curry puffs you don’t necessarily have to go to the trouble of making your own Thai Green Curry Paste, as I did. I think it’s worth that extra effort though because it’s so much quicker than you would expect and you also have complete control over the flavours and more importantly the amount of chillis that go into it and therefore the overall heat.
I made my sweet potato curry puffs with frozen low fat puff pastry sheets (I’m not such a domestic Goddess that I go to the trouble of making my own puff pastry….yet) along with low fat coconut cream. You can of course use the full fat varieties, however I found that you honestly couldn’t tell that these were low fat.
Mini sweet potato curry puffs would be perfect as finger food at any party or you can make larger curry puffs, as I did, and serve them for lunch or dinner with a salad.
Sweet Potato Curry Puffs
- 600 g of sweet potato peeled and finely diced
- 3/4 cup of low fat coconut cream
- 2 tablespoons of chopped coriander cilantro
- 1 onion peeled and chopped
- 1 tablespoon of Thai Green Curry Paste
- 3 sheets of frozen low fat pastry thawed
- 1 tablespoon of peanut oil
- 1 egg beaten
- In a frying pan over a medium heat add the peanut oil, onion and curry paste and cook for 1 minute.
- Add the sweet potato and coconut cream and cook, covered for 10 minutes. Add the coriander (cilantro) and stir through and allow to cool.
- Preheat the oven to 180 Celsius (350 Farenheit).
- Cut the pastry into rounds using a cutter or glass and place the mixture into the center of the rounds. Press the edges together to seal and glaze with the beaten egg.
- Cook the curry puffs for 20 minutes or until golden.