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Beef & potato curry puffs
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delightful golden pastry filled with spiced meat.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 28.00 gm korma curry paste
  • 100g beef mince
  • 1 small Red Delight potato, peeled, finely chopped
  • 3 sheets (25 x 25cm) frozen puff pastry, just thawed
  • Vegetable oil, to deep-fry
Instructions:
  • In a sizzling wok, heat oil until steaming. Sauté onion and garlic until tender, about 3 minutes. Introduce curry paste and stir for 1 minute until fragrant. Toss in beef and potato, cooking until beef is browned and potato is fork-tender, approximately 8 minutes. Let cool for 30 minutes.
  • With a 7cm-diameter round pastry cutter, cut out 8 discs from each pastry sheet. Fill each disc with 1 heaped teaspoon of mince mixture, dampen the edges with water, fold in half, and seal by pinching the edges together.
  • Pour enough oil into a saucepan to reach a depth of 10cm. Heat the oil to 190ºC over medium-high heat; it's ready when a bread cube turns golden in 10 seconds. Deep-fry 6 curry puffs for 3-4 minutes or until golden. Place them on a paper towel-lined tray. Repeat with the remaining curry puffs in 3 more batches, making sure to reheat the oil each time.

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