If you want to eat fried crispy horns and make them at home, the methods and techniques are told to you, and you are guaranteed to see it at a glance

ingredient

490 g puff pastry

1 medium potato cut into small cubes and soaked in water to remove starch and drain

1 medium onion or 2 shallots cut into cubes

4 cloves of garlic finely chopped

1 small carrot cut into small cubes

1/3 cup peas

2 tablespoons curry powder

1 tablespoon samba

2 tsp. coconut sugar

2 cups vegetable broth/water

A few pandan leaves knotted (optional)

Cooking oil

Season with salt

Washed pure eggs

1 tablespoon unsweetened vegetable-based milk

1/3 tbsp maple syrup

steps

Prepare the potatoes by peeling them and then cutting them into small cubes. Heat a non-stick pan with 3 teaspoons of oil. Then, sauté the onion until translucent, then add the carrots, garlic and sauté for about 30 seconds.

Then, add the curry powder and potatoes and stir quickly to mix all the ingredients. Add the samba sauce and enough water or vegetable broth to cover all the potatoes, about 2 cups, plus knotted pandan leaves (if used).

Bring the mixture to a boil, add the sugar (if used), then cook over low heat until the potatoes are tender. Turn off the heat, then remove the pandan leaves, add the frozen peas and stir, seasoning as needed. Let the mixture cool. Once cooled, the mixture will turn into a paste-like starch.

Preheat the oven to 425°F or 220°C (some brands have different baking times, please adjust accordingly) I cut each sheet of paper into 9 pieces and rolled into squares. Add 1-2 tablespoons of potato mixture and pleat to seal into the desired shape.

Brush each puff pastry with "egg whites" and bake until golden brown. It took me about 20-25 minutes. (Cooking times vary and oven temperatures).