Sweet Potato Curry Puffs - cooking recipe

Ingredients

1 tablespoon peanut oil
1 chopped onion
1 tablespoon thai green curry paste
600 g peeled and finely diced sweet potatoes
3/4 cup coconut cream
1/2 cup thawed frozen peas
2 tablespoons coriander (cilantro)
puff pastry sheet
1 egg, beaten

Preparation

Cook peanut oil, onion and curry paste for one minute.
Then add the sweet potato and coconut cream, cook covered for 10 minutes.
Add thawed peas, corriander and allow to cool.
Preheat oven to 180*C for 20 minutes.
Place the mixture in the middle of 13cm pastry rounds (or I have used sheets cut into halves or quarters for smaller puffs).
seal edges with beaten egg, glaze with egg gives a nice golden look, bake in oven for 20 mins or until golden brown.
Makes around 12.