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1 tbsp vegetable oil
1 onion, finely chopped
3 fresh curry leaves
1 tbsp brown mustard seeds
2 tsp mild Madras curry powder
1/2 tsp chilli powder
1/2 tsp ground turmeric
350 gms pumpkin, peeled and diced
1/2 cup frozen peas
3/4 cup vegetarian chicken flavoured stock
5 sheets ready-rolled puff pastry
1 egg, lightly beaten

Heat oil in a frying pan and saut\xe9 the onion for 2-3 mins over
moderate heat. Add curry leaves and mustard seeds and fry for 1-2
mins or until mustard seeds pop. Add the curry powder, chilli
powder and turmeric and fry for 30 seconds.

Add the pumpkin to the pan and stir for 1-2 minutes or until well
coated with spices. Add the peas and stock to the pan, stir gently
and simmer for 8-10 mins or until pumpkin is tender and most of
the liquid has evaporated. Remove from the heat and cool completely.

Preheat the oven to hot 220 deg C or 425 deg F. Brush two oven
trays lightly with oil. Cut 10cm (4 inch) circles from the pastry
sheets and spoon 1 tblspn of mix into the centre of each. Brush
the edges with beaten egg and fold over to enclose the filling.
Roll and fold the edges to seal. Place the puffs on the trays and
brush with the remaining beaten egg. Bake for 25-30 mins until
puffed and golden.


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6 of 11 people found the following review helpful:
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Cook'em Every Year!, October 30, 2005 - 09:30 AM
Reviewer: Robert Dobbs from Irving, Tx
We love this recipe. I make it for friends and family fairly frequently. Just a note about the ingredients: If you cannot get pumpkin, any hard squash will do. I have used acorn squash and it turned out pretty good.

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