♡咖椰酥 Vs 咖哩马铃薯酥 Kaya Puff Vs Curry Puff♡

今日下午茶，*咖椰酥 Vs 咖哩酥*
宝贝们一个要吃甜的，另一个要吃辣的，
结果就做了两种陷料的酥饼，以满足他们的要求~
椰糖咖椰陷香甜，咖喱马铃薯香辣，
不知道您又喜欢哪一种呢？

材料：
酥皮10片(1包）

咖喱马铃薯 1小饭碗（预先炒好，待凉备用）
咖椰半罐
蛋黄1颗加1大匙牛奶，拌匀

做法：
1.把1片酥皮用杆子杆开，
2.舀1大匙咖椰放在酥皮上，或1大匙咖喱马铃薯，然后对折酥皮，用叉子压紧酥皮边封口，涂上蛋黄液。
3.预热炉后，以180°C烘至金黄色即可(20～30分钟)。
*温度与时间依各人的烤炉自行调整。

Ingredients：
10 pieces (1 packet) of puff pastry
1/2 bottle of kaya
1 small bowl of curry potatoes, cooked until soft in advanced
1 egg yolk &1 tablespoon milk，mixed well

Steps：
1. By using a rolling pin, roll out a piece of puff pastry and cut it into 2 pieces.
2. Add in 1 tablespoon of kaya on the puff pastry, or 1 tablespoon of curry potatoes. Fold it into rectangle shapes and seal the puff side by using a fork to prevent the fillings leak out, apply egg yolk on the top of the puff.
3. Preheat oven, bring it to bake for 20~30 minutes with 180°C until golden brown colour.