Pumpkin Curry Puff

Pumpkin Curry Puff – my 3rd pumpkin project – would be the ideal snack during coffee break, especially since it’s now pumpkin season. It’s getting colder everyday and a little spiciness adds some heat to the body and soul of a true Southeast Asian girl.. 🙂

Ingredients:

5-6 ready-made puff pastry (10x10cm)
a pinch of paprika
oil spray or lightly beaten egg (as wash)

Filling Ingredients:

200g pumpkin, finely diced
75g onion, finely diced
1-2 tbsp curry powder
1/2 tsp chilli powder
1 sprig curry leaves, washed and chopped – optional
1 tbsp oyster sauce
dash of pepper and salt to taste

timetable

recipe

Makes	5-6
Prep time	15 mins
Cook time	45 mins
Total time	60 mins

30mins

total time

Preparation:

Defrost pastry. Heat pan or wok with a tbsp oil.
Fry filling ingredients till fragrant, abt 10 mins. Add 2-4 tbsp water and fry till dry. Leave aside to cool.
Preheat oven to 200C.
Add 1 heaped tbsp filling in centre of a pc of pastry. Fold up 2 opposite ends of pastry, meeting in the middle and fold up other 2 ends of pastry, pinching the sides together till sealed neatly. Flatten a little in the middle. Continue with other pastry sheets till filling’s finished.
Place pastries on a baking tray lined with baking paper. Using a fork, prik the 4 flat sides of pastry, so that steam can be released when baking in oven. Egg wash pastry or spray pastry with some oil. Sprinkle a little paprika on top of pastries (optional).
Bake in oven at 190C for 20-25 mins.

I thought I could roast my pumpkin seeds together with the pastries but they got much too “toasted” – slightly burned.. :-{

Well, pumpkin’s a good replacement for potatoes in this recipe. I guess, sweet potatoes might also be a good substitute. Got to try sweet potatoes next time.

It’s quite good; spicy with a slight sweetness without adding any sugar to the filling. Any leftover filling can be eaten with buttered toast – also yummy. Another good pumpkin recipe to keep and make again next time..