Soak the mung beans for 3 hours and then add them to a pot with water. Bring to a boil and simmer for 15 minutes.

Meanwhile, add all the green curry ingredients to a food processor and blitz into a smooth paste.

In a skillet, add the green curry, drained beans, diced sweet potatoes, shredded cabbage, and beansprouts. Stir-fry the vegetables for 15 minutes.

Cut out 10 cm (4 inches) pastry discs and portion the curry filling among them. Then, fold the dough into a half-moon shape and seal the edges pressing with your fingertips.

Bake the puffs at 200°C (390°F) for 20 minutes and leave them to cool down on a wire rack before serving.