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Curry puffs
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Prep Time: 60 minutes
Cook Time: 25 minutes
Total Time: 85 minutes
Spicy chicken mince pastries - a crowd favorite for any event!
Ingredients:
18.40 gm canola oil
1brown onion, finely chopped
400g Free Range Chicken Mince
1 large sebago potato, peeled, cut into 1cm cubes
65.63 gm soy sauce
20.00 gm mild curry powder
2 tsp ground chilli powder
vegetable oil, for deep-frying
sweet chilli sauce, to serve
750.00 ml plain flour
200g chilled butter, chopped
2egg yolks
Instructions:
In a non-stick frying pan over medium heat, warm canola oil. Sauté onion until soft, for about 3 to 4 minutes. Turn up the heat to high and add mince. Stir occasionally with a wooden spoon for 4 minutes until browned. Toss in the potato and cook for 1 minute, stirring constantly.
In a jug, mix together soy sauce, 2 tablespoons of water, curry powder, and chili powder. Pour the mixture into the mince and bring to a boil. Lower the heat to medium-low and simmer while stirring for 4 to 5 minutes until the liquid is almost gone. Allow it to cool completely before using.
Prepare pastry: Combine flour, butter, and 1/2 teaspoon salt in a food processor until mixture looks like breadcrumbs. Add egg yolks and 1/4 cup water; process until mixed. Transfer dough to a floured surface, knead until smooth. Wrap in greaseproof paper and chill for 30 minutes.
Divide the dough into two equal halves. Shape each half into a disc and roll it out between two sheets of baking paper until it's 5mm thick. Use an 11.5cm biscuit cutter to cut out 10 rounds from each piece of dough. Place 1 tablespoon of the mince mixture in the center of each pastry round. Fold the pastry in half to cover the mixture, pressing the edges to seal securely.
In a large saucepan or wok, heat vegetable oil over medium-high heat until hot. Deep-fry curry puffs in batches for 1 to 2 minutes until golden. Drain on a wire rack and serve hot with chilli sauce.