- 1 pack Vegie Delights™ Vegie Sausages
- 1 tbs olive oil
- 2 spring onions, thinly sliced
- 1 large carrot, quartered lengthwise and sliced
- 1/4 cup vegetarian Thai green curry paste (check for no shrimp paste or fish sauce in ingredients)
- 3/4 cup lite coconut milk
- 125 g snow peas, trimmed and thinly sliced
- 1/2 cup chopped coriander leaves
- 4 sheets frozen puff pastry, just thawed
- 1 egg, lightly beaten
- Sweet chili sauce, to serve
Curry Puffs
Serves: 16
Prep: 20
Cook: 30
Ingredients
Method
Step 1
Slice the Vegie Sausages in half lengthways. Cut into 1/2 cm-thick half-rounds.Step 2
Drizzle oil into a saucepan over medium heat. Add onion and carrot, and cook 3 - 4 minutes, until starting to soften. Add curry paste and cook for a minute or two, until fragrant.Step 3
Add the Vegie Sausage pieces, and stir to coat with curry paste. Add the coconut milk, stir well and bring to a boil. Reduce heat to low, and simmer 5 minutes until mixture has thickened.Step 4
Remove from heat, and stir through snow peas and coriander. Set aside to cool completely, so the filling doesn’t melt the pastry.Step 5
Preheat oven to 200°C. Line two large oven trays with baking paper.Step 6
Cut one sheet of pastry into four even squares. Brush the edges of each square with the beaten egg.Step 7
Spoon 1 - 2 Tbsp cooled curry mixture onto one corner of each pastry square. Fold the opposite corner of the pastry over the filling to form a triangle. Gently press to remove air and enclose the filling. Use a fork to seal the edges. Repeat with remaining pastry sheets and filling.Step 8
Place filled pastry triangles on the prepared baking sheet. Brush the tops with remaining egg. Bake for 18 - 22 minutes until golden and puffed. Serve warm or at room temperature, with sweet chili sauce for dipping.Step 9
Store any remaining filling in the fridge. Reheat to serve.
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