“I needed something a little different for a party. I wanted something that was baked and not deep fried and came up with this recipe . I served these at a party and got rave reviews about these puffs. Serve them with your favourite dipping sauce. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also. I am guessing the amounts this mixture made but it did make quite a few!”
READY IN:
35mins
SERVES:
30-40
UNITS:
US

Ingredients Nutrition

Directions

  1. In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
  2. 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).
  3. Add potatoes, cook for further 2-4 minutes.
  4. 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).
  5. You may need to add a little extra water if there is no sauce left.
  6. Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
  7. Remove from heat and cool.
  8. Cut the puff pastry into 4 inch by 4 inch squares.
  9. Put some filling onto one half of the square.
  10. Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
  11. Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
  12. Brush the puffs with the egg wash (beaten egg).
  13. Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
  14. Arrange the curry puffs on a serving platter and serve with dipping sauce.

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