Puff pastry vegetable parcels
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
Indian
COURSE
Starter
Method
To make the filling: heat the oil in a large frying pan over a medium heat. Sauté the onion until it is turning translucent. Add in the garlic, chilli, potato and carrot and fry gently until the potato is softening, stirring as you fry. Add in the curry powder and vegetable stock. Allow to gently bubble away for about eight minutes without a lid. Stir in the peas, season and set aside.
Pre heat your oven to 200°C and line two flat baking trays with parchment.
Cut your puff pastry into 10 rectangles. Spoon the filling between them, discarding the juice if there is a lot of it. With a pastry brush, brush some egg along one long side and one short side of each rectangle. Fold over to create a triangle and seal around the edges. Place onto your prepared trays.
Bake for about 20 minutes until golden. Once cool enough to handle transfer onto a wire rack to cool completely.
Ingredients
For the pastry:
400g puff pastry sheets
For the filling:
a dash of rapeseed oil
1 medium onion, finely diced
4 cloves of garlic, finely chopped
½ a red chilli, finely chopped
1 small potato, finely diced
1 carrot, finely diced
3 tsp mild curry powder such as Madras
80mls vegetable stock
100g peas
To decorate:
1 egg, beaten
a sprinkling of black sesame seeds
Method
To make the filling: heat the oil in a large frying pan over a medium heat. Sauté the onion until it is turning translucent. Add in the garlic, chilli, potato and carrot and fry gently until the potato is softening, stirring as you fry. Add in the curry powder and vegetable stock. Allow to gently bubble away for about eight minutes without a lid. Stir in the peas, season and set aside.
Pre heat your oven to 200°C and line two flat baking trays with parchment.
Cut your puff pastry into 10 rectangles. Spoon the filling between them, discarding the juice if there is a lot of it. With a pastry brush, brush some egg along one long side and one short side of each rectangle. Fold over to create a triangle and seal around the edges. Place onto your prepared trays.
Bake for about 20 minutes until golden. Once cool enough to handle transfer onto a wire rack to cool completely.
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