Potatoes Curry Puffs II
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
8 small puffs
ingredients
- 100 g shortcrust pastry (for making of skins to wrap fillings)
-
Filling:
- 50 g meat, minced (beef/chicken/pork/mutto)
- 1 potato, skinned and diced
- 1⁄2 large sweet onion, chopped
- 1 teaspoon curry powder, mixed with a little water to a paste
- 1⁄4 teaspoon salt
- 1 teaspoon cooking oil
- egg yolk (for glazing)
- 1 hard boiled egg, diced
directions
- Heat the oil in a frying pan.
- Fry the chopped onion and curry paste till fragrant.
- Add the meat, potato and salt.
- Stir and cook till quite dry.
- Remove from pan and leave to cool.
- Roll out the pastry on a lightly floured board to about 1/2 cm thickness.
- Cut out round pieces (6-8 pcs) using a pastry cutter.
- Put a teaspoon (heap) of filling and the boiled eggs in the centre of each round piece of pastry.
- Fold each piece into half to cover the filling.
- Press lightly to seal the edges.
- Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges) Thus, the puffs are completed and ready for baking.
- Lightly glaze a layer of oil/butter onto the baking tray.
- Place all the puffs onto the baking tray and glaze with egg yolk.
- Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.
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RECIPE SUBMITTED BY
Kim Ong
Singapore
Hi, this is Kim. I'm from Singapore. Unlike most of you, I am not a chef,
but I love good food. Thank you for sharing your recipe with me.