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Sweet potato curry puffs


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Combine the curry powder, paprika and curry leaves with a little water to form a paste.  
  • Then heat a little oil in a large heavy-bottomed pot and gently cook the curry paste until it begins to sizzle (be careful not to burn it). 
  • Add the onions, carrots and sweet potatoes. Mix until well coated and cook for a few minutes, regularly stirring and scraping the bottom of the pot as you do so. 
  • Then add about 1½ cups water, the sugar and salt. Turn the heat down, stir well and gently simmer for about 10-15 mins until the vegies are tender. Set aside to cool a little before mashing. 
  • Cut the pastry sheets into rounds and beat the egg with the milk. 
  • Brush a pastry round with the egg wash and spoon 2 teaspoons of the vegie mixture in the middle. Top with another pastry round and push down and crimp the edges with a fork. Place it on a lightly oiled baking tray and repeat the process. Then brush the pastries all over with egg wash and cook in the oven for about 8 mins until puffed and golden.


  • 2 tbsp curry powder
  • ½ tspn paprika
  • 12 fresh curry leaves
  • 1½+ cups water
  • vegetable oil
  • 2 large onions, finely chopped
  • 2 medium carrots, finely diced
  • 1 medium-large sweet potato, finely diced
  • 2 pinches sugar
  • a pinch of sea salt
  • 4 puff pastry sheets
  • 1 egg
  • ¼ cup milk


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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