Ingredients
For 12 servings
125g
QimiQ Classic, room temperature
1tbsp
Corn 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 / coriander, ground
2package
Puff pastry
1
Egg white(s), to brush
1
Egg(s), to brush
For the curry dip
125g
QimiQ Classic, room temperature
200g
Natural yogurt
2tbsp
Curry powder
2tbsp
Mango chutney
Lemon juice
Salt and pepper
g
Sugar
Preparation
- Preheat an oven to 360 °F (conventional oven).
- Whisk the unchilled QimiQ Classic smooth. Add the corn starch and egg yolks and mix well.
- Fold in the potato, peas and cauliflower and season to taste.
- 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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