Australia’s Biggest Indian Morning Tea: Pumpkin and White Bean Curry Puffs

 

Australia’s Biggest Indian Morning Tea: Pumpkin and White Bean Curry Puffs_Brendon D'Souza_Brendon The Smiling Chef_4

Australia’s Biggest Morning Tea is back again this Thursday 22 May. The charity event invites Australians to host morning tea parties with family, friends and colleagues in order to raise money for cancer research. In 2013 over $12.7 million was raised for The Cancer Council. The organisation hopes to have over 35, 000 hosts registered this year. Currently the total sits at 24, 044 (you can view the stats here). To celebrate, I’ve put together a series of morning tea favourites inspired by my Indian heritage. These are recipes that we make quite often at home, especially for gatherings with friends and family, so I do hope you will give them a shot. Of course I added my own little spin on each one, but feel free to experiment with your favourite ingredients. 

Now whilst we all know of and love a good old Samosa (The Punjabi variety is probably the best in my opinion), quite often at home making curry puffs is a much easier, and healthier option. They can be baked rather than fried, and are so easy to put together thanks to the wonder of frozen pastry. Mum used to make them with a mince filling for practically every party, freezing up a batch so that all she had to do was pop them into the oven to crisp up before serving. You all know how much I love my veggies and whilst the traditional potato filling is delicious, pumpkin and cannellini beans are so much better for our bodies, so here’s my take on Mum’s classic!

 

Australia’s Biggest Indian Morning Tea: Pumpkin and White Bean Curry Puffs_Brendon D'Souza_Brendon The Smiling Chef_2

Prep Time 40 mins | Cooking Time 25 mins | Makes 12 puffs

Ingredients: 

  • Olive oil, for frying
  • 1 red onion, finely diced
  • 1 clove garlic, finely diced
  • 2 cm piece ginger, grated or finely chopped
  • 2 tsp cumin powder
  • 2 tsp chilli powder
  • 2 tsp Garam masala
  • 100g butternut pumpkin, peeled, cut into 1cm cubes
  • 100g canned cannellini beans, drained, rinsed then drained again
  • 25g coriander, finely chopped
  • 3 sheets frozen puff pastry
  • 2 eggs, beaten

 

Australia’s Biggest Indian Morning Tea: Pumpkin and White Bean Curry Puffs_Brendon D'Souza_Brendon The Smiling Chef_5

Method:

Fry the spices. Pre-heat an oven to 180ºC. Heat 1 tbsp olive oil in a frying pan over low heat. Add onion, garlic, ginger, cumin, chilli and Garam masala and cook stirring for 5 minutes, or until onion is translucent and spices are fragrant. Add the pumpkin, beans and coriander and stir to combine. Allow to cool.

Prepare the pastry. Lay a sheet of puff pastry on a clean surface or chopping board. Cut out discs from the sheet using a 5 cm round fluted cutter. Repeat with the remaining sheets of pastry

Make the puffs. Spoon 1 teaspoonful of the pumpkin mixture onto a disc. Brush around the edges with beaten egg and top with another pastry disk, making sure to join the pastry carefully around the mixture, so that it doesn’t spill out while baking. Repeat for the remaining puffs. Brush the tops of the puffs with remaining egg and sprinkle with sesame seeds. Bake in the hot oven for 20 minutes, or until golden brown and well risen.

Australia’s Biggest Indian Morning Tea: Pumpkin and White Bean Curry Puffs_Brendon D'Souza_Brendon The Smiling Chef_1

Are you doing anything for Australia’s Biggest Morning Tea? Leave your thoughts in the comments section below, simply click on the speech bubble in the bottom right-hand corner and join the discussion.

Happy Cooking and Keep Smiling,

Brendon 🙂

Advertisements

I love to read your comments as much as I love cheesecake. Leave me a message below so we can continue the foodie discussion.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s