Egg curry
A great snack using basic ingredients, perfect scooped up with a piece of naan bread
Sweet potato & pea puffs
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes about 16
Skip to ingredients
For the filling
- 1 tbsp vegetable oil
- 1 tbsp cumin seeds
- 250g sweet potatofinely diced
- 140g frozen peadefrosted
- 1 red chillifinely chopped
- ½ tsp sugar
- 2 tsp garam masala
- ½ tsp ground turmeric
- 1 large onionfinely chopped
- large pack corianderroughly chopped
- large pack mintroughly chopped
- juice ½ lemon
- chutneyto serve
Nutrition: per puff
- kcal160
- fat9g
- saturates4g
- carbs16g
- sugars2g
- fibre2g
- protein3g
- salt0.6g
Method
step 1
For the filling, heat the oil in a frying pan. Add the cumin seeds and let them sizzle for a few secs. Tip in the sweet potato, peas, chilli (leave the seeds in if you like it hot), sugar, garam masala, turmeric and 1 tsp salt. Add 85ml water, lower the heat, cover and cook for 8-10 mins or until the vegetables are tender. (It shouldn’t be too wet, so uncover and cook for longer if needed.) Remove from heat and stir through the onion, coriander, mint and lemon juice. Leave to cool completely.
step 2
Heat oven to 200C/180C fan/gas 6. Roll out ½ the pastry on a lightly floured surface to a 20 x 40cm rectangle, then cut into 8 squares. Spoon 1 tbsp filling across the centre of each square and brush the edges of the pastry with egg. Fold over to form a triangle, pressing firmly along the edges to seal, then score with a fork. Repeat with the remaining ½ of the pastry.
step 3
Place on a baking sheet, brush with the egg, sprinkle with sesame seeds and bake for 20 mins until well risen and golden brown. Serve warm with chutney.
