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curry puffs 003fixW

Ingredients:

1 large brown onion, diced

2 garlic cloves, crushed, peeled, finely chopped

2 tbs. rice bran oil

500g minced beef

1 cup frozen peas

1/2 cup corn kernels

1 red capsicum, diced

600g potatoes, cut into 1cm cubes

60 mls. soy sauce

50 mls. water

3 tsps. curry powder (I used Keens curry)

1 tsp. chilli powder (optional)

1 tbs. sugar (optional)

12 sheets puff pastry, thawed

1 egg, lightly beaten

1/4 cup coriander leaves, chopped

 

Method:

Makes 48

1. Heat oil in a large non-stick fry pan over medium heat. Cook onion and garlic for 2 minutes or until soft and aromatic. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6-7 minutes or until browned and cooked through. Add the potatoes and cook, stirring occasionally for 5 minutes or until just tender.

2. Combine soy sauce, water, curry powder, chilli powder and sugar in a mug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Add the peas, corn and capsicum. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Add salt and pepper, to taste. Add coriander and stir.  Set aside to cool completely.

3. Preheat oven to 220 degrees Celsius. Use a 10cm-diameter pastry cutter  to cut 4 discs from each sheet of pastry.  Place 1 tablespoon of the beef mixture on each disc. Fold in half and press edges together. Place on a tray lined with baking paper. Brush top with egg.

Bake, 1 tray at a time, for 15-20 minutes or until golden and puffed. Serve with tomato chutney or sweet chilli sauce.

 

Note: (if you don’t have a pastry cutter, use a bowl or small plate of the same measurement and cut around it)

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