Matt Stone's Re-pie-cled Curry Puff Pastry Parcels
Serves 6
Preparation time: 10 mins
Cooking time: 12-15 mins
Ingredients
Ingredients
3 Sheets Pampas Puff Pastry
300g Last night's curry and rice
1 small bunch Coriander
1 tub Yoghurt
Method
Method
1. Pre-heat oven to 200°C (fan-forced), 200°C (conventional).
2. Let 3 sheets of Puff Pastry thaw out on the bench.
3. Cut each sheet into quarters.
4. Take a spoon of your curry mixture and place it in the centre of each smaller square.
5. Bring opposite corners up to a point and pinch together. Pinch closed the parcel edges, making sure you remove as much air as possible from the parcel.
6. Fold over the pastry edges to create a seal. Repeat steps 3 - 5 for each curry parcel.
7. Place curry parcels on a tray lined with baking paper.
8. In a small bowl, whisk one egg. Brush the egg over each parcel. Ensure you coat your pastry evenly to achieve an evenly cooked, golden colour.
9. Place your tray in the oven, and cook for 15-20 mins.
10. Remove from the oven, and sprinkle with coriander leaves. Serve with a side of yogurt