Spicy Indian Pumpkin Puffs
Ingredients
| 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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