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Curry puffs
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Golden beef and veg curry puffs served with refreshing cucumber sauce - a delicious homemade snack.
Ingredients:
4.60 gm vegetable oil
200g 3 Star Beef Mince
1 washed potato, peeled, finely chopped
1/2 carrot, peeled, finely chopped
56.00 gm mild curry paste
40g pea
4sheetspuff pastry, just thawed
Vegetable or canola oil, extra, to deep-fry
125ml white vinegar
110g caster sugar
1Lebanese cucumber, seeded, finely chopped
62.50 ml coriander, coarsely chopped
Instructions:
For the cucumber dipping sauce, gently simmer vinegar, sugar, and ½ cup (125ml) water in a small saucepan until sugar dissolves. Next, turn up the heat to high and boil for 5 mins until the syrup thickens. Let it cool completely before serving.
Heat oil in a large frying pan over medium-high heat. Add mince and cook, stirring to break up any lumps, until it changes color, about 5 minutes. Then add potato and carrot, and cook, stirring, until the potato is tender, about 5 minutes. Stir in the curry paste and peas, and cook for an additional 2 minutes until heated through. Set aside to cool.
Cut 9 discs from each pastry sheet using a 7cm round cutter. Fill each disc with 2 tsp of the mince mixture. Seal by brushing edges with water, folding in half, and pinching the edges together.
Pour enough oil into a wok or saucepan to reach a 6cm depth. Heat over high heat to 190°C (check readiness with a cube of bread turning golden in 10 seconds). Add 6 curry puffs and fry for about 3 minutes until golden and puffed. Transfer to a paper towel-lined plate using a slotted spoon. Repeat for the remaining curry puffs in 5 more batches.
Combine the cucumber and coriander with the vinegar mixture. Present the curry puffs on a platter alongside the cucumber dipping sauce.