Vegetable curry puffs recipe
After an afternoon snack recipe that’s also a hit with fussy eaters?
Leading Australian dietitian Kate Di Prima shares her vegetable curry puffs recipes with us. She’s regarded as an expert in treating children who are fussy and picky eaters and has authored and co-authored several cookbooks including More Peas Please: Solutions for Feeding Fussy Eaters and Kids Meals the whole family will love.
- 2 cups self-raising flour
- 90 g olive oil margarine
- ½ – 2/3 cup reduced fat milk
- Place flour and margarine in bowl; rub in with fingers until feel like breadcrumbs
- Slowly add milk until dough forms.
- Roll out until about ½ cm thick.
- Cut into rounds approximately 10-12 cm in diameter. Set aside
- 1 large sweet potato peeled and cut into cubes
- 400 g can cannellini beans
- ½ cup green peas
- 1 tablespoon soy sauce
- 1 tablespoon mild curry powder
- Spray oil
- Place potato cubes, peas and cannellini in fry pan with spray oil
- Stir fry for 3 minutes add soy sauce and curry powder and stir fry for further minute
- Remove from heat and let cool
- Place tablespoon amounts of mixture into centre of each pastry circle
- Fold pastry in half to cover mixture. Seal by turning up edges. Brush with beaten egg
- Place on tray lined with baking paper. Bake in hot oven for 15 – 20 minutes until browned
- Serve with choice of sauce such as tomato or sweet chili
Tip: These are easy to freeze and children can help roll, cut and seal pastry.
For more nutrition tips listen to the Growing Happy Little Veggie-mites! podcast with Kate Di Prima here, or find us on your favourite podcast platforms.