Deep Fried Curry Puffs
Ready In: 30 mins
Serves: 4-8
Yields: 8 Puffs
Ingredients
- 2 sheets of ready-to-use puff pastry
- 500 g mincemeat
- 1⁄4 cup of wet variety curry paste (Thai Red Curry Paste or Indian Korma work well)
- 1 onion
- 1 egg, beaten
- oil (for deep frying)
- 100 ml water
Directions
- On a medium heat, fry off curry paste until fragrant.
- Add onion and fry until translucent.
- Add Beef mice and cook until browned.
- Add water and cook until the mixture reduces to a dry consistancy.
- Take off the heat and put aside until cooled (this step can be done a day ahead or frozen until needed).
- Lay out puff pastry and cut into 4 portions (a circular pastry cutter works well also).
- Spoon 1 tablespoon of the mix into each pastry square.
- Fold one corner over to its diagonal counterpart and press down with a fork (or pinch for a more decorative finish).
- Ensure all the sides are closed, or the mince will escape while frying.
- Brush with the beaten egg and prick with a fork to help release air wile cooking.
- Repeat this process until all the pastry or mice is used (I usually get about 16 from one lot of mice, but 8 is plenty for 4 people, so feel free to freeze any left over mince).
- Deep fry until golden and crispy.
- Serve individually with a dipping sauce of your choice as an entree, or serve with a side salad or rice as a main meal.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off