Curry Puffs

150g potato, peeled, diced
1 1/2 tsp grape-seed oil, or other mild oil
1 small onion, finely diced
1 1/2 tsp ginger, peeled and grated
2 garlic cloves, crushed
2 tsp medium-hot curry powder, reduce this for very young eaters
100g bbq chicken or tofu, finely diced
80g (1/2 cup) frozen peas
A small handful coriander leaves, washed and finely chopped
5 sheets puff pastry
1 egg
2 tbs sesame seeds, toasted

Cook the potato in boiling salted water, for approximately 7 minutes, then drain. Put aside until needed.

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

Heat the oil in a large frying pan over medium heat.

Add the onion, garlic and ginger, cook for 5 minutes or until softened.

Add the curry powder and cook, stirring constantly, for 20 seconds.

Add the chicken or tofu and cooked potato. Mash the mixture gently with a fork, still retaining a few chunks of un-mashed potato.

Add the frozen peas, remove from heat and set aside to cool.

When cool, stir in the coriander leaves and season with salt and ground black pepper to taste.

Meanwhile, cut 25 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.

Bake for 15-20 minutes or until crisp and golden, best not to overcook.