Sweet potato and butternut squash curry puff pastry with a touch of Christmas sense 🎄
I love the smell of nutmeg and cinnamon this time of year. It’s a sign of festive season 🎄. This is my delicious vegetarian puff pastry that you will enjoy 😊
Sweet potato and butternut squash curry puff pastry with a touch of Christmas sense 🎄
I love the smell of nutmeg and cinnamon this time of year. It’s a sign of festive season 🎄. This is my delicious vegetarian puff pastry that you will enjoy 😊
Cooking Instructions
- 1
Roast your butternut squash and sweet potato for about an hour or until all cooked through. Cut them half and scoop them into a mixing bowl.
- 2
On a medium heat pan, add cooking oil, garlic, cabbage and mushrooms then stir well. Season it with soysauce, fishsauce, sugar, nutmeg, ground cinnamon, curry powder, salt and pepper. Then transfer into the butternut squash and sweet potato bowl. Mix them all well.
- 3
Cut up your puff pastry into small square shape. For 1 sheet you should be able to make 6 squares. Add the stuffing onto one side of the pastry. Then fold it in half.
- 4
Use a fork to press all the corners to close your parcel up.
- 5
Use a small knife to scroll the top of the pastry just lightly. Do not cut through as you just want to make a lovely line pattern when baked.
- 6
Then beat an egg and egg wash on the surface of your pastry. Bake in the oven for 15-20 min medium low heat (160’)
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