Baked Curry Puffs

Recipe by Tisme
READY IN: 35mins
SERVES: 30-40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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