Baked Curry Puffs

Curry Puffs are very popular in Malaysia and Singapore and usually served as snacks anytime of the day. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also.

Ingredients

• 4 -5 sheets frozen puff pastry, thawed
• 1 tbsp of oil
• 2 garlic cloves, chopped finely
• 1 large onion, diced finely
• 1 ½ tsp of finely grated gingerroot
• 1 cup minced beef
• 3 large potatoes, peeled and cut into very small cubes
• 1 cup water
• 3 tbsp of curry powder
• 1 tsp of sugar
• Salt
• Pepper
• 1 cup vegetable, mixed diced very small
• ½ cup finely chopped fresh coriander
• 1 egg, beaten

Directions:

In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger

Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces

Add potatoes, cook for further 2-4 minutes

Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft for about 10 – 15 minutes

You may need to add a little extra water if there is no sauce left

Add in the mixed vegetables and coriander last and cook for a further 2 – 3 minutes until the vegetables are just starting to soften

Remove from heat and cool

Cut the puff pastry into 4 inch by 4 inch squares

Put some filling onto one half of the square

Brush edges with a little water and fold over pastry to make a rectangle or triangle shape

Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern

Brush the puffs with the egg wash (beaten egg)

Bake in a preheated oven 185°C until a nice golden color for about 10 minutes

Arrange the curry puffs on a serving platter and serve with dipping sauce

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