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Curry puffs
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Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 80 minutes
Spicy curry puffs: the ultimate party pleaser!
Ingredients:
1/2 small onion, finely chopped
150g potatoes, peeled and cut into 1cm cubes
300g chicken mince
3.75 gm mild curry powder
127.50 gm chicken style liquid stock
2.50 gm cornflour
40.00 ml finely choppedmint
4sheets of frozen-ready rolled puff pastry
Instructions:
In a wok or non-stick pan, heat a splash of oil. Sauté onions and potatoes for 2-3 minutes. Then, add 300g of chicken mince and cook for an additional 4-5 minutes.
Sprinkle in fragrant curry powder and sauté briefly. Pour in savory chicken stock and bring to a vigorous boil. Lower heat and gently simmer for 5 minutes, allowing the liquid to reduce.
Mix in the cornflour and let the mixture thicken. Stir in the mint, then remove from heat and let it cool completely.
Cut out 22 puff pastry discs using a cookie cutter. Fill each disc with a heaped teaspoon of the cold chicken mixture on one half. Fold the other half over to create a semi-circle and seal by pinching the edges together.
In a wok, pour enough vegetable oil to reach a 5cm depth. Heat on medium-high until a piece of bread sizzles when dropped in. Add 5-6 curry puffs and cook for 3 minutes until golden and puffed. Remove onto a paper towel-lined plate using a slotted spoon. Repeat with remaining curry puffs in batches. Serve hot.