Deep Fried Curry Puffs

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READY IN: 30mins
SERVES: 4-8
YIELD: 8 Puffs
UNITS: US

INGREDIENTS

Nutrition
  • 2
    sheets of ready-to-use puff pastry
  • 500
    g mincemeat
  • 14
    cup of wet variety curry paste (Thai Red Curry Paste or Indian Korma work well)
  • 1
    egg, beaten
  • oil (for deep frying)
  • 100
    ml water
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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.
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