Curry puffs were one of my many favourite childhood snacks to eat when I was growing up. Traditionally, curry puffs are deep fried with beef mince and potatoes, but this curry puff recipe today is a slightly healthier version made with sweet potatoes, a few other vegetables, and baked rather than fried.
I have made this so many times in the last month just because I am obsessed not only with how delicious they are but also how simple they are to make. You can make them for lunch or dinner and serve them with a big bowl of rockets and cherry tomato salad with some balsamic dressing, or make them for your next party or picnic.
Mixture fillings can be made a day ahead and all you need to do is to wrap them up in the pastry and bake them! Enjoy!