Recipe by dale!
These are my favourite appetizer or finger food. Usually deep-fried, these puffs are baked. Can be made a day ahead and refrigerated until ready to bake.
Top Review by Bergy
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
- 1 tablespoon oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon mild curry paste
- 250 g minced beef
- 2 teaspoons lemon juice
- 1⁄3 cup mango chutney
- 1⁄2 cup mixed frozen peas, corn and carrot
- 6 sheets frozen puff pastry, thawed
- 1 egg, beaten
Directions See How It's Made
- Heat the oil in a pan and add the onion and garlic.
- Cook until the onion is soft.
- Add the curry paste and cook, stirring, until fragrant.
- Add the mince and cook until browned and cooked through.
- Remove from the heat and stir in the lemon juice, chutney and vegetables.
- Cool mixture completely before continuing.
- Cut rounds from the pastry with a 10 cm cutter.
- Place a heaped teaspoon of beef mixture onto a round and brush the edges of the pastry with some of the egg.
- Fold pastry over filling and press the edges together with a fork to seal.
- Repeat until all the rounds and beef are used.
- Place puffs onto greased oven trays and brush the tops with some more egg.
- Cook at 190 degree C for about 15 minutes, until the pastry is golden and puffed.
- Serve the curry puffs on a platter with sweet chili dipping sauce.