Sweet Potato Thai Green Curry Pastry Puffs…recipe by Jill Anderson

1 small red onion
Olive oil
1-2 tablespoons Thai Green Curry paste
1 large diced sweet potato
Coconut milk or coconut cream
6 sheets Puff pastry - each sheet cut into 9 squares

Egg wash - 1 egg, 1 tablespoon water

Yoghurt Mint Dip
Plain Greek Yoghurt
1/2 freshly squeezed lemon
black pepper
a large bunch of fresh mint leaves finely chopped

Dice a small red onion and fry in a small amount of olive oil.
Add 1 - 2 tablespoons of Thai green Curry Paste (start with 1 tablespoon and add more depending on how hot you like it)

Add a large diced sweet potato. Coat and fry gently for a few minutes to absorb flavours.

Add enough coconut milk or coconut cream to cook the potatoes until soft, then mash gently with a fork.

Add about 1 teaspoon of cooled mixture to the centre of each pastry square.
Fold into triangles, fork the edges and coat in egg wash.

Bake in fan forced oven 180 C, or normal oven 200 C until golden brown.

Serve warm with Yoghurt Mint Dip.
Plain Greek Yoghurt, 1/2 freshly squeezed lemon, black pepper and a large bunch of fresh mint leaves finely chopped.

Could also be good with a Chilli sauce, fresh lime juice and chopped fresh coriander dip!

Enjoy - and we’ll come to help you eat them!