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Beef & potato curry puffs
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious golden pastry filled with flavorful 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
Instructions:
  • 1. Heat oil in a wok on medium-high heat until it shimmers. Cook onion and garlic until soft, about 3 minutes. Mix in curry paste and cook until fragrant, about 1 minute. Add beef and potato, stir-fry until beef browns and potato is tender, about 8 minutes. Let it cool for 30 minutes before serving.
  • Cut 8 discs from each pastry sheet using a 7cm-diameter round pastry cutter. Add 1 heaped teaspoon of mince mixture to the center of each disc. Moisten edges with water, fold in half, and pinch to seal.
  • Pour oil into a saucepan until it reaches a depth of 10cm. Heat over medium-high heat to 190ºC (test with a cube of bread - it should turn golden in 10 seconds). Deep-fry 6 curry puffs until golden, about 3-4 minutes. Drain on a paper towel-lined tray. Repeat with the remaining curry puffs in 3 more batches, making sure to reheat the oil between batches.

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