Curry puffs are typical of street food. There are many versions, sweet or savoury. Fillings with root vegetables such as potatoes, taro or as here, sweet potatoes which are very popular.
Serves 2 (8 pieces).
8 squares of vegan puff pastry (4 cm x 4 cm)
1 garlic clove
1 coriander root
1 teaspoon white peppercorn
100 g sweet potato, steamed
25 g onion, chopped
1 teaspoon turmeric powder
1 teaspoon curry powder
1 tablespoon mushroom sauce
1 tablespoon spring onions, chopped
Vegetable oil, for frying
In a mortar, pound the garlic, coriander root and white peppercorn until smooth. Then add the sweet potato, turmeric, curry and mushroom sauce. Pound until smooth.
Add onion and spring onions then mix without pounding. Divide the filling into 8 equal portions.
Place one portion of filling in the middle of a piece of puff pastry. Fold one corner to join the opposite corner, forming a triangular wedge. Seal the edges with your fingers or a fork. Repeat until all the filling is used.
Place the curry puffs in the refrigerator for about 10 minutes and then fry at 155°C for 3-4 minutes or until golden brown.
Serve warm or lukewarm with a sweet and sour cucumber relish.