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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easy delicious recipe, nice reheated or take cold for lunches, can be frozen and heated for snacks Ingredients:
1 tablespoon peanut oil |
1 chopped onion |
1 tablespoon thai green curry paste |
600 g peeled and finely diced sweet potatoes |
3/4 cup coconut cream |
1/2 cup thawed frozen peas |
2 tablespoons coriander (cilantro) |
puff pastry sheet |
1 egg, beaten |
Directions:
1. Cook peanut oil, onion and curry paste for one minute.
2. Then add the sweet potato and coconut cream, cook covered for 10 minutes.
3. Add thawed peas, corriander and allow to cool.
4. Preheat oven to 180*C for 20 minutes.
5. Place the mixture in the middle of 13cm pastry rounds (or I have used sheets cut into halves or quarters for smaller puffs).
6. seal edges with beaten egg, glaze with egg gives a nice golden look, bake in oven for 20 mins or until golden brown.
7. Makes around 12.
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