Spicy Indian Pumpkin Puffs


  • 1 tbs vegetable oil
  • 1 onion, minced
  • 3 fresh or dried curry leaves (available at Indian grocery's)
  • 1 tbs brown mustard seeds
  • 2 tbs madras curry powder
  • 1/2 tsp curry powder
  • 1/2 tsp ground turmeric
  • 11 oz pumpkin, diced
  • 1/2 cup frozen peas
  • 3/4 cup chicken stock
  • 5 sheets frozen puff pastry
  • 1 egg, lightly beaten
  • Heat the oil in a frying pan and cook the onion for 2-3 minutes over moderate heat.
  • Add the curry leaves and mustard seeds and fry for 1-2 minutes, or until the mustard seeds pop.
  • Add the curry powder, chili powder and turmeric to the pan and stir for about 30 seconds, or until combined.
  • Add the pumpkin to the pan and stir for 1-2 minutes, or until the pumpkin is well coated with spices.
  • Add the peas and stock to the pan and simmer gently for 8-10 minutes, or until the pumpkin is tender and most of the liquid has evaporated.
  • Remove from the heat and allow to cool completely.
  • Preheat the oven to 425 degrees.
  • Lightly brush tow baking sheets with oil.
  • Cut 4 (4 inch) circles from each of the pastry sheets and spoon 1 tbs of the mixture into the center of each.
  • Brush the edges with the beaten egg and fold over to enclose the filling.
  • Seal the edges by rolling and folding, or pressing with a fork.
  • Place the puffs on the trays and lightly brush with the beaten eggs.
  • Bake for 25-30 minutes, or until puffed and golden.

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