Baked Curry Puffs

Note: Steps 1 to 4 for the filling can be prepared ahead of time - from one hour to one day ahead. Boil potato cubes for 10 minutes until they start to soften slightly but still firm to touch. Drain and set aside.

Heat oil in a pan over low-medium heat and add garlic and onion. Cook until onion is translucent. Add carrot and mince meat. Stir fry until the meat is almost cooked through.

Add curry powder, oyster and soy sauces and enough water so the mix is not dry. Simmer for a further 5-10 minutes, adding water if/when mix starts to dry out. Aim for there to be a very thin layer of liquid covering the bottom of the pan.

Stir in coconut cream and cook for another 5 minutes.Add chilli flakes. Taste and season to taste. Take off the heat and set aside until mix is cool to touch (at least an hour). To help it cool down quicker, you can spread the mix in a thin layer on a large tray.

Cut each puff pastry sheet into 4 equal squares. Take 1 to 1.5 tablespoons of the mix and place in the centre of each square. Fold diagonally and close edges of the pastry together. You can close edges by pinching and twisting to create a rippled effect, or simply pressing the back of a fork along the edge, or however you choose. Brush with beaten egg and place on lined baking tray.

Bake for about 25 minutes at 180 degrees fan-forced (or 200 without fan) until golden brown. Serve with sweet chilli sauce.