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Ingredients
Vegetable Puff
- Ingredients
- 250 grams Sweet potato
- salt
- 2 onions
- 2 garlic cloves
- 1 Tbsp Coconut oil
- 1 Tbsp Curry powder
- salt
- Chili powder
- 100 grams Peas (frozen)
- 300 grams Puff pastry dough (thawed)
- Coconut oil (for frying)
Peel sweet potatoes, trim and dice. Cook in boiling salt water about 15 minutes.
Meanwhile, peel onions and garlic, dice onion and finely chop garlic. Sauté onion and garlic together in a hot pan with coconut oil until translucent. Mix in curry powder, remove from heat and season with salt and chili powder. Let cool slightly and then stir in peas.
Drain potatoes and let cool. Mash sweet potatoes with a fork slightly until slightly lumpy, then mix in the onion mixture and season to taste.
Roll out puff pastry until 4-5 mm (approximately 1/5 inch) thin and cut out 12-16 circles about 12 cm (approximately 5 inches) in diameter. Place 1-2 tablespoons of vegetable mixture in the center of each circle. Brush the edges of pastry with water, fold into half circles and press the edges together. Press each edge gently with a fork.
Fry vegetable puffs in portions in hot 180°C (approximately 350°F) coconut oil until golden brown for about 5 minutes. Drain on absorbant paper towel and serve.