Sweet Potato Curry Puffs

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New Asian Cuisine


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3 sheets frozen puff pastry (24 cm/91/2 in), thawed

1 egg, beaten

1 tablespoon oil

2 cloves garlic, minced

1/2 tablespoon minced fresh ginger

1 small onion, minced

2 sweet potatoes (300 g/10 oz) peeled and diced to yield 2 cups, then blanched until soft

100 g (1 cup) finely sliced green beans or fresh or frozen green peas

1 tablespoon chopped Vietnamese mint

1 1/2 tablespoons curry powder

1 cup (250 ml) water

1/2 teaspoon ground red pepper (optional)

1 teaspoon sugar

1 1/2 teaspoons salt

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