• 5 potatoes

• 1 brown onion, finely chopped

• 1 tablespoon oil (peanut, olive etc)

• 1 cup frozen baby peas

• 2 teaspoons chicken stock powder

• 2 teaspoons curry powder (I like Keens Curry Powder)

• 1/2 cup coconut milk

• salt

• 6 sheets puff pastry

• Egg Wash: 1 egg + 1 tablespoon milk

• 2 large red chillies, chopped or sliced finely

• 2 garlic cloves

• 3/4 cup rice wine vinegar

• 1 cup caster sugar

• 2 teaspoons salt

1. Remove the puff pastry from the freezer and thaw.

2. Line a baking tray with baking paper.

1. Peel potatoes and cut into about 8 -10 pieces.

2. Place into a saucepan, cover with a lot of water and boil until very soft. Drain and allow to cool.

3. Finely dice the onion. Fry slowly in oil and salt until soft and translucent.

4. Combine the cooked potatoes, baby peas and continue to cook until soft, then add the curry powder & chicken stock powder and mix well. 

5. Shake the can of coconut milk and measure out 1/2 cup. Add half the coconut milk to the potato mixture and give it a stir. If it stays really moist you don't need to add the rest of the coconut, but if the potato mixture looks too dry, go ahead and add the remaining coconut milk. 

6. Have a little taste of the potato mixture to check for seasoning.

7. If the potatoes are too big and chunky just mash them a little using a fork.

8. Mix well and place into the fridge to allow it to fully cooled.

1. Preheat the oven to 180ºC.

2. Cut each sheet of puff pastry into 9 squares.

3. Fill each piece of pastry with the potato filling

4. Fold the square of pastry in a triangle shape, so that two corners meet at the top. Crimp or pinch the edges together trying to remove as much air as possible.

5. Lay each curry puff onto the tray in rows.

6. Brush the egg wash liberally over each curry puff.

7. Bake for 20 minutes or until light brown.

Place all the ingredients into a saucepan, along with 1/4 cup water and stir continuously over a very low heat. Stir until the sugar has dissolved, then turn the heat up and bring the sauce to the boil. Allow the sauce to boil for 5 minutes or until the mixture becomes a syrup-like consistency. The sauce will thicken slightly as it cools. Remove from the heat and allow to cool.