Oven Baked Curry Puffs

200 g potato, peeled & diced in small cubes
4 tbsp water
250 g kumera, peeled & diced in small cubes
150 g carrot, peeled & diced in small cubes
2 tbsp rice bran oil
1 small brown onion, chopped finely
2 garlic cloves, chopped finely
2½ tbsp curry powder
½ tsp SIDS CRAZY SALT
500 g beef mince
1½ tsp sugar
1 tsp SIDS SALT & PEPPER
2 tsp soy sauce
6 puff pastry sheets
1 egg
1 tbsp milk

Prep all your ingredients.
In a bowl add the potato and carrots with 2 tbsp of water. Cover it with cling wrap and cook in the microwave for 7 minutes on high. Once done, keep the potato and carrots covered and set aside.
Repeat the process with the sweet potato, using 2 tbsp of water but for 6 minutes in the microwave.
Using a fork, mash the sweet potato and then put aside. If the sweet potatoes are still too hard then put it in the microwave for a further minute.
In a non-stick pan on high heat, add the oil and fry the onions and garlic for about 30 seconds. Add the curry powder and continue frying for another 30 seconds. Add the mince to the pan and with a wooden spoon, separate the mince so there are no lumps. Continue to stir and cook for roughly 4-5 minutes.
Turn down the heat to medium-low and add the potato, sweet potato, carrots, SIDS SALT & PEPPER and soy sauce to the pan. Combine thoroughly and continue to stir with a wooden spoon to avoid burning. Cook for about 10-12 minutes to thicken and reduce the filling. (The filling should be a little gooey and not too moist. The puff pastry will go soft quicker after baking if the water content of the curry filling is too high)
Check the filling for seasoning and curry flavour. Adjust according to your taste with SIDS CRAZY SALT then take the pan off the stove and allow the mixture to cool down.
Take out the puff pastry from the freezer and allow 10 - 15 mins to thaw, (I recommend only taking 2 out at a time so that they don't go too soft) then line the baking trays with baking paper.
Cut the puff pastry into thirds lengthways and crossways. (i.e. into 9 pieces) Place the pastry square in your palm with the unexposed side facing up and add the mixture using the tablespoon sized measuring spoon. (The side that is exposed to the air while thawing the puff pastry should be the side that touches the palm of your hand. The exposed side is drier and easier to work with)
Crimp the sides of the puff with a fork and place them on the baking tray.
Set your oven on 200°C fan-forced.
In a small bowl, beat the eggs and add milk. Brush the curry puffs with the egg wash then bake the curry puffs in the oven for 15-17 minutes until golden then let them cool on a rack.