Malaysian Curry Puffs
Great finger food! Makes about 40 bite-sized puffs.
- 1 cup sweet potato, diced very small
- 1 cup carrot, diced very small
- 1 cup potato, diced very small
- 1 cup peas
- 2 tablespoons ghee or oil
- fresh curry leaves from 3 large sprigs, torn
- 1 tablespoon grated fresh ginger
- ½ teaspoon yellow asafetida powder
- 2 tablespoons Malaysian hot curry powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 5 sheets ready made puff pastry
- ghee or oil for deep frying
The Filling:
Steam the vegetables separately until tender. Drain.
Heat the ghee or oil in a frying pan over moderate heat. When the oil is hot, drop in the curry leaves and fry until they crackle, sprinkle in the ginger, fry for 1 minute or until aromatic, then add the yellow asafetida powder and fry momentarily.
Stir-in the curry powder, all the cooked vegetables, the sugar and the salt. Fry together for 1 or 2 minutes then remove from the heat. Allow the mixture to cool.
The puffs:
Cut the sheets of puff pastry into 9 squares.
Place 2 teaspoons of cooled filling in the centre of each square. Fold into triangles and seal, leaving the edge plain, pressed with fork tines, or with a decorative pinched and fluted edge.
Heat the ghee or oil for deep-frying in a wok or deep frying pan over moderate heat until fairly hot.
Fry the puffs in batches for 2 or 3 minutes or until puffed and golden brown. Remove and drain on paper towels.
Serve hot, warm or cold with tamarind chutney, or sweet chili sauce.
