Nutritional Info

Nutrition Facts

Serving Size 1 (77g)

Calories 98
Calories from Fat 40 (41%)
Amount Per Serving %DIV
Total Fat 4.5g 7%
Saturated Fat 0.7g 4%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 61.5mg 3%
Potassium 134.9mg 3%
Total Carbohydrate 12.8g 4%
Dietary Fiber 2.3g 9%
Sugars 0.4g
Protein 1.9g 4%

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Recipe Description
These elegant puffed pastries are filled with aromatic spices and nutritious vegetables. A great serving choice during the fall and winter months, as a brunch or high tea offering.
Prep time
25 min
Cook time
50 min
Ready In
1 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  vegetable oil
1   onion, finely chopped
3   curry leaves, fresh or dried
1 Tablespoon(T)  brown mustard seeds
2 Teaspoon(t)  mild madras curry powder
1/2 Teaspoon(t)  chilli powder
1/2 Teaspoon(t)  turmeric, ground
12 177499999999999/500000000000000 Gram(g)  pumpkin, diced
1/2 Cup(c)  frozen peas
3/4 Cup(c)  chicken stock
5   sheets ready rolled puff pastry
1   egg, lightly beaten

Preparation

Heat the oil in a frying pan and cook the onion for 2 to 3 minutes over moderate heat. Add the curry leaves and mustard seeds and fry for 1 to 2 minutes, or until the mustard seeds pop. Add the curry powder, chilli powder and turmeric to the pan and stir for about 30 seconds, or until combined. Add the pumpkin to the pan and stir for 1 to 2 minutes, or until the pumpkin is well coated with spices. Add the peas and stock to the pan and simmer gently for 8 to 10 minutes, or until the pumpkin is tender and most of the liquid has evaporated. Remove from the heat and allow to cool completely. Preheat the oven to hot 425° F. Lightly brush two baking trays with oil. Cut four 4 inch circles from each of the pastry sheets and spoon 1 tablespoon of the mixture into the center of each. Brush the edges with the beaten egg and fold over to enclose the filling. Seal the edges by rolling and folding, or pressing with a fork. Place the puffs on the trays and lightly brush with the remaining beaten egg. Bake for 25 to 30 minutes, or until puffed and golden.

Additional notes

Tip: Can be made 2 days ahead, or frozen for up to 2 months.

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Spicy Pumpkin Puffs
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