Veggie Puffs

Makes 16


Ingredients:

1½ cup (270g) frozen stir-fry vegetables
2 tsp mild curry paste
½ tsp brown sugar
4 thawed sheets
1 egg, beaten
fresh mint, chopped
plain yoghurt


Method:

• Preheat the oven to hot 220°C (425°F). Thaw 1½ cup (270g) frozen stir-fry vegetables and roughly chop. Add 2 teaspoons mild curry paste and ½ teaspoon brown sugar.
• Cut 10cm circles out of 4 thawed sheets of ready-rolled puff pastry. Place teaspoons of the mixture onto one side of each circle, fold the pastry over to form a semicircle and press the edges together with a fork. Brush with beaten egg and bake for 15 minutes, or until golden.
• Stir chopped fresh mint through plain yoghurt and serve with the puffs.