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 are popular.
Serves 2 (8 pieces).
8 squares of vegan puff pastry (4 cm * 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 peppercorns until smooth. Then add the sweet potato and pound until the mixture is homogeneous.
Add onion, turmeric, curry, mushroom sauce and spring onions then mix carefully. Divide the filling into 8 equal portions.
Place 1 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.