Thai Potato Hand Pies

1 potato, peeled, diced and boiled for 5 minutes
1/4 carrot, peeled and diced
1/4 red onion, diced
1/2 cup coconut milk
1 garlic clove, peeled and crushed
1 desert spoon red curry paste
1 tbs olive oil
2 tbs frozen baby peas
1 tbs coriander leaves
2 puff pastry sheets
1 tbs milk

Preheat the oven to 190 degrees celsius (fan-forced)

Fry onion and carrot in olive oil on medium high heat for 5 minutes or until soft.

Add garlic and continue to fry.

Add the curry paste and stir fry for 1 minute.

Add the cooked potato and continue to fry for 1 minute.

Add the coconut milk and simmer for 10 minutes or until most of the coconut milk has been absorbed or has evaporated.

Add the coriander and peas and stir to combine.

Cut each sheet into 9 equal squares.

Place each square on the indented part of a patty pan tray.

Place 1 desert spoon of the potato mixture in the centre of each pastry square.

Fold opposite corners to meet in the centre and press gently to seal.

Brush milk over the pastry, esp exposed edges, to help the puff pastry puff up in the oven.

Bake for 10 minutes or until golden brown.

Cool for 15 minutes on a wire rack before serving.

You can make this as a curry puff by using the following method:

Cut 10 cm rounds from the pastry sheets.

Working one disc at a time, lightly brush around half of the upward facing edge of the pastry with water.

Place 1 flat tbs of the mixture in the centre of each disc.

Fold up to make a half-moon shape, gently spread the filling within the pastry almost to the edges, then place on a baking paper lined baking sheet and press the edges together with a fork.

Brush with egg and top with sesame seeds.

Repeat with remaining pastry and mixture.