Ingredients
For 12 servings
125g
QimiQ Classic, unchilled
1tbsp
Corn flour / starch
1
Egg yolk(s)
200g
Potatoes, cooked
100g
Green peas, cooked
100g
Cauliflower, cooked
5g
Ginger root, finely chopped
1tsp
Curry powder
Salt and pepper
Chilli pepper powder
Cilantro, ground
2package
Puff pastry[Tante Fanny]
1
Egg white(s), to brush
1
Egg(s), to brush
For the curry dip
125g
QimiQ Classic, unchilled
200g
Natural yoghurt
2tbsp
Curry powder
2tbsp
Mango chutney
Lemon juice
Salt and pepper
g
Sugar
Preparation
- Preheat the oven to 180 °C (conventional oven).
- Whisk the unchilled QimiQ Classic smooth. Add the corn flour and egg yolks and mix well.
- Fold in the potato, peas and cauliflower and season to taste.
- Allow to chill for approx. 30 minutes.
- Prepare the pastry according to the instructions on the packet. Cut the pastry into 12 squares and brush with egg yolk.
- Divide the filling equally amongst the squares and fold over into triangles.
- Seal the edges with a fork and brush with egg.
- Place the triangles upright and press the two outside corners together to form a crown (see photo). Prick with a fork to allow steam to escape.
- Bake in the hot oven for approx. 30 minutes (cover with tin foil to prevent burning if neccessary).
- For the curry dip: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.
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