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Pumpkin Puffs

This Pumpkin Puffs recipe uses Vegetable Oil, Mild Madras Curry Powder, Chilli Powder, and Vegetarian Chicken Flavoured Stock. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tsp
• 1/2 tsp
• 3/4 cup

Method (preview)

1. 1

   Heat oil in a frying pan and saut\xe9 the onion for 2-3 mins over moderate heat.

2. 2

   Add curry leaves and mustard seeds and fry for 1-2 mins or until mustard seeds pop.

3. 3

   Add the curry powder, chilli powder and turmeric and fry for 30 seconds.

4. 4

   Add the pumpkin to the pan and stir for 1-2 minutes or until well coated with spices.

5. 5

   Add the peas and stock to the pan, stir gently and simmer for 8-10 mins or until pumpkin is tender and most of the liquid has evaporated.

6. 6

   Remove from the heat and cool completely.

7. 7

   Preheat the oven to hot 220 deg C or 425 deg F. Brush two oven trays lightly with oil.

8. 8

   Cut 10cm (4 inch) circles from the pastry sheets and spoon 1 tblspn of mix into the centre of each.

9. 9

   Brush the edges with beaten egg and fold over to enclose the filling.

10. 10

    Roll and fold the edges to seal.

11. 11

    Place the puffs on the trays and brush with the remaining beaten egg.

12. 12

    Bake for 25-30 mins until puffed and golden.