Recipe

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• 1- tbsp vegetable oil .......
• 1 - onion, finely chopped .......
• 3 - fresh or dried curry leaves .......
• 1- tbsp brown mustard seeds .........
• 2- tsp mild madras curry powder .....
• 1/2 - tsp ground turmeric ......
• 11 - oz fresh pumpkin ,,diced ..........
• 1/2 - cup frozen peas .........
• 3/4 - cup chicken stock .........
• 5 - sheets ready- rolled puffed pastry ......
• 1- egg lightly beaten .....

• 1 Heat the oil in a frying pan and cook the onion for 2- 3 minutes over moderate heat.
• 2 add the curry leaves and mustard seeds and fry for 1-2 minutes, or until the mustard seeds pop.
• 3 add the curry powder, chili powder, and turmeric to the pan and stir for about 30 secomds, or until combined.
• 4 add the pumpkin to the pan and stir for 1-2 minutes, or until the pumpkin is well coated with spices.
• 5 add the peas and stock to the panand simmer gently for 8-10 minutes, or until the pumpkin is tenderand most of the liquid has evaporated.
• 6 remove from the heat and allow to cool completely......
• 7 preheat oven to hot...425 degrees f.( 220 c)
• 8 lightly brush two baking dishes lightly with oil.
• 9 cut 4 -10 cm ( 4 inch) circles from each of the pastry sheets and spoon 1 tablespoon of the mixture into the center of each.
• 10 brush the edges with the beaten egg and fold over to enclose the filling.
• 11 seal the edges by rolling and and folding , or pressing with a fork.
• 12 place the puffs on trays and lightly brush with the remaining beaten egg
• 13 bake for 25 - 30 minutes, or until puffed and golden.........
• 14 can be made 2 days in advance or frozen up to 2 months
• 15 makes 20 puffs................