- Most Helpful
- Highest Rating
Dale the end result is 5 star all the way but your instructions were a bit vague. I have not worked a great deal with puff pastry and was unsure of how thin to roll it. Here in Canada we cannot buy sheets of Puff pastry ours come in a 395 Gram package that are separated into 2 blocks - I separated each of the bocks into 3 equal pieces and rolled them out to apprx 1/8" thickness (thiness?) then cut out the circles (I made 6 centimeter circles) - I took a shortcut here and placed each circle in a lightly oiled mini tartlet tins (apprx 1 1/4" across and1/2" deep.) Filled them and Voila it only took minutes to do all 40 of them. I did not use the egg. They puffed beautifully and were golden on the edges. The filling did not go dry - stayed a nice texture Served with a sweet chili sauce as suggested and all that I put out disappeared very quickly and there were requests for the recipe. You are right make the day before & just pop them in the oven. I have saved some baked and put them in the freezer. Thanks Dale for a great recipe Added comments 19 Oct 03 I took the frozen tartlets out of the freezer in the AM put them in the fridge for the day. Baked them at 375F for 15 miutes and they were perfect. Watch that the bottoms do not burn - next time I will put them on a rack in a pan so some air can get under. These are really super and even with the slightly vague instructions I am giving the review to 5 stars
These are really very good! We served at an engagement cocktail party and they were very well-received, of the 4 hor d'oeurves I prepared. I made 48 (in mini muffin pan) and only 4 remained for just 12 people!! NOTE: I used spicy mango chutney, and next time I would omit veggies for the minis just because they're too large. Thanks for a fairly easy and yummy recipe, Dale.
Let me start off by saying I didn't add the curry ... my husband and I just don't like the taste. BUT the rest of the flavors intrigued me enough to make this dish. WONDERFUL!!! I made a batch without the veggies as well (for the picky eaters) and those were TOP NOTCH too!! Thanks for the recipe Dale
Excellent Dale!!! I used egg-rings to cut out the pastry, so they were more like 7cm than 10 - cute size to serve with drinks!! I made the recipe as directed but used hot curry paste and Sharwood's Hot Bengal Mango Chutney. Loved the flavour so much. I used only three sheets of pastry and froze the left-over meat, which I'll make into more curry puffs when I'm not so tired :) Served with sweet chilli sauce and mango chutney (I prefer the mango chutney!). I
Absolutely loved these. The only change I made was to reduce the Mango chutney the second time I made them as I found them a little too sweet but that's only personal preference. Have made them about 10 times now.
These are extremely delicious. I served them as a family supper with a good green salad and a chilli dipping sauce and there was nothing left over. I love curry puffs and it's great to find a non-fried version. Thanks Dale.
As Bergy said , these are 5 star appetizes! I followed Bergy's lead as far as the pastry goes, but did make the fold overs. They did puff very nicely and the taste is great, just a nice little bite, although next time I think I might add a little more curry, with mine the chutney kinda took over, it is quite a hot chutney, but very good. Glad to hear they froze well; we ate a couple to taste them, then I put them in the freezer as part of my Christmas stash. I'm sure they will be enjoyed by all over the holiday season, thanks for sharing a good one Dale.