Prep 20 mins
Cook 15 mins
I needed something a little different for a party. I wanted something that was baked and not deep fried and came up with this recipe . I served these at a party and got rave reviews about these puffs. Serve them with your favourite dipping sauce. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also. I am guessing the amounts this mixture made but it did make quite a few!
- 4-5 sheet frozen puff pastry, thawed
- 14.79 ml oil
- 2 garlic cloves, chopped finely
- 1 large onion, diced finely
- 7.39 ml finely grated gingerroot
- 236.59 ml minced beef
- 3 large potatoes, peeled and cut into very small cubes
- 44.37 ml curry powder
- 236.59 ml water
- 4.92 ml sugar
- salt and pepper
- 236.59 ml vegetables, mixed diced very small
- 118.29 ml finely chopped fresh coriander
- 1 egg, beaten
- In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
- Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
- Add potatoes, cook for further 2-4 minutes.
- Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
- You may need to add a little extra water if there is no sauce left.
- Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
- Remove from heat and cool.
- Cut the puff pastry into 4 inch by 4 inch squares.
- Put some filling onto one half of the square.
- Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
- Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
- Brush the puffs with the egg wash (beaten egg).
- Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
- Arrange the curry puffs on a serving platter and serve with dipping sauce.
Used lamb mince and doubled the mince and veggies (just used my leftover steamed veggies from the previous nights dinner which would have included about 3 potatoes) but only used 3 teaspoons of hot Malaysian curry powder. I also needed to turn my oven up to 200. Added salt and because of the girls I didn't use the coriander. Added a bit of milk to make my egg wash go further. Cut my puff pastry sheets into four and for me this made 32. Have frozen half of them to use later. Amber has also taken them cold to school this week for her lunches. Yummy recipe, thanks Tisme!
These are very tasty baked curry puffs, with the right amount of meat to vegies for us. I had to adjust my oven temperature up to 200 to get the puffs brown as after ten minutes they were still quite pale. Served with sweet chili sauce and thoroughly enjoyed them, thanks for the recipe!