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Ingredients

2 (about 400g) pontiac potatoes, peeled, cut into 1cm cubes
80g (1/2 cup) frozen baby peas
3 teaspoons Madras curry powder
1/4 teaspoon salt
3 sheets frozen shortcrust pastry (Pampas brand), just thawed
140g round beans, topped
125g (1 punnet) baby corn
1 1/2 tablespoons water
1 1/2 tablespoons sweet soy sauce
80ml (1/3 cup) sweet chilli sauce

Method

Step 1 Preheat oven to 220°C. Place potatoes in a saucepan of cold water. Bring to boil and cook, covered, for 5 minutes. Add peas and cook for 2 minutes. Remove from heat. Rinse under cold water. Drain well. Add curry powder and salt then roughly mash.
Step 2 Use a 10cm-diameter pastry cutter to cut 4 discs from each sheet of pastry. Place 1 tablespoon of potato mixture on each disc. Fold in half and press edges together. Bake in oven for 12-15 minutes.
Step 3 Meanwhile, cook beans and corn in a saucepan of boiling water for 2 minutes. Rinse and drain well. Place beans and corn in a bowl. Drizzle with combined water and soy sauce and toss.
Step 4 Divide bean salad evenly among serving bowls. Serve curry puffs with sweet chilli sauce.

Vegetable curry puffs with bean salad

How to make Vegetable curry puffs with bean salad

Ingredients

Method