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Deep Fried Curry Puffs

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“Thee beautiful little curry puffs can be served individually as an entree, or served with salad as a main meal. If you are looking for a healthy option, they can be baked also. The beauty of this dish is you can not only freeze the mixture, but you and make up as many curry puffs as you like and freeze them until needed. This makes it a great recipe for a mid-week meal.”
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 onion
  • 1 egg, beaten
  • oil (for deep frying)
  • 100 ml water

Directions

  1. On a medium heat, fry off curry paste until fragrant.
  2. Add onion and fry until translucent.
  3. Add Beef mice and cook until browned.
  4. Add water and cook until the mixture reduces to a dry consistancy.
  5. Take off the heat and put aside until cooled (this step can be done a day ahead or frozen until needed).
  6. Lay out puff pastry and cut into 4 portions (a circular pastry cutter works well also).
  7. Spoon 1 tablespoon of the mix into each pastry square.
  8. Fold one corner over to its diagonal counterpart and press down with a fork (or pinch for a more decorative finish).
  9. Ensure all the sides are closed, or the mince will escape while frying.
  10. Brush with the beaten egg and prick with a fork to help release air wile cooking.
  11. 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).
  12. Deep fry until golden and crispy.
  13. 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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