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Beef curry puffs with pickled cucumber dipping sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cool cucumber dip complements hot curry puffs perfectly.
Ingredients:
  • 4.60 gm peanut oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 250g beef mince
  • 1 desiree potato, peeled, finely chopped
  • 150g (1 cup) frozen peas
  • 20.00 gm mild curry powder
  • 125.00 ml finely chopped fresh coriander
  • 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • Vegetable oil, to deep-fry
  • Pickled cucumber dipping sauce
  • 125ml (1/2 cup) rice vinegar
  • 125ml (1/2 cup) water
  • 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
  • 1 fresh long red chilli, halved, deseeded, finely chopped
Instructions:
  • Make the dipping sauce by gently heating vinegar, water, and sugar in a saucepan until sugar dissolves. Increase heat, boil until syrup thickens. Cool for 10 minutes, then mix in cucumber and chili. Chill in the fridge for 1 hour before serving.
  • Heat peanut oil in a frying pan over medium heat. Sauté onion, garlic, and ginger until onion is soft. Add mince and cook until it changes color, breaking up any lumps. Stir in potato and cook until just soft. Mix in peas and curry powder, cook for 2 minutes, then let it cool for 30 minutes.
  • Combine the coriander with the beef mixture and mix well. Season with salt and pepper. Use a 6cm-diameter round pastry cutter to cut out 9 discs from each pastry sheet. Place 2 teaspoons of the beef mixture at the center of each disc. Moisten edges with water, fold in half, and seal by pinching the edges together.
  • Fill a wok with enough vegetable oil to immerse the curry puffs, about 10cm deep. Heat the oil to 190°C over high heat (test readiness with a cube of bread turning golden in 10 seconds). Fry 6 curry puffs for 3 minutes until golden and puffed. Transfer to a plate lined with paper towel using a slotted spoon. Repeat with the remaining curry puffs in 5 more batches, reheating the oil between each batch.
  • Present the curry puffs beautifully on a serving platter, and accompany them with a delectable dipping sauce.

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