Name: Curry Puffs
Prep time: 20
Cook time: 30
Yield: 16

1 pack Vegie Delights™ Vegie Sausages
1 tbs olive oil
2 spring onions, thinly sliced
1 large carrot, quartered lengthwise and sliced
1/4 cup vegetarian Thai green curry paste (check for no shrimp paste or fish sauce in ingredients)
3/4 cup lite coconut milk
125 g snow peas, trimmed and thinly sliced
1/2 cup chopped coriander leaves
4 sheets frozen puff pastry, just thawed
1 egg, lightly beaten
Sweet chili sauce, to serve

Slice the Vegie Sausages in half lengthways. Cut into 1/2 cm-thick half-rounds.
Drizzle oil into a saucepan over medium heat. Add onion and carrot, and cook 3 - 4 minutes, until starting to soften. Add curry paste and cook for a minute or two, until fragrant.
Add the Vegie Sausage pieces, and stir to coat with curry paste. Add the coconut milk, stir well and bring to a boil. Reduce heat to low, and simmer 5 minutes until mixture has thickened.
Remove from heat, and stir through snow peas and coriander. Set aside to cool completely, so the filling doesn’t melt the pastry.
Preheat oven to 200°C. Line two large oven trays with baking paper.
Cut one sheet of pastry into four even squares. Brush the edges of each square with the beaten egg.
Spoon 1 - 2 Tbsp cooled curry mixture onto one corner of each pastry square. Fold the opposite corner of the pastry over the filling to form a triangle. Gently press to remove air and enclose the filling. Use a fork to seal the edges. Repeat with remaining pastry sheets and filling.
Place filled pastry triangles on the prepared baking sheet. Brush the tops with remaining egg. Bake for 18 - 22 minutes until golden and puffed. Serve warm or at room temperature, with sweet chili sauce for dipping.
Store any remaining filling in the fridge. Reheat to serve.

Per serve

Energy (kJ)

918

- Energy (Cal)

219

Protein (g)

Fat (g)

- Saturated Fat (g)

Carbohydrate (g)

- Sugars (g)

Dietary Fibre (g)

1.1