Easy Curry Puff

Easy Curry Puff

Curry puffs - a snack in Malaysia, and oh, so moorish, you have to eat more than one!  My mum makes a mean curry puff, and she is always asked to bring some for dinner parties!  They are great as an entree or a savory morning/afternoon tea.  They can be made bite size as finger food, or giant sized for a giant sized meal (think Cornish pasties).

If you want serious flavour, don't use gourmet mince.  But I am trying to keep the Man Of The House alive, so I feed him LEAN mince.  Make sure you cube the potatoes into 1 cm cubes or there abouts or else you might have sight difficulty in keeping the filling in!

4 tbsp oil

1 kg lean or gourmet mince

5 large potatoes (approx 1 kg), cut into 1 cm cubes

2 onions, chopped finely

2 cloves garlic, chopped finely

1 tbsp curry powder

salt

pepper

6 sheets puff pastry

water

milk wash

Method:

Heat up the oil in a wok or large based pot, and brown garlic and onion, on medium heat. 

Add mince.  Stir to break up up the meat, add in curry powder. Then add potatoes, stir till well mixed. 

Turn the heat to low. Keep stirring every few minutes to make sure that the mix does not stick at the bottom of the wok/pot. When the potatoes are soft (could take about 30 mins), add salt, pepper to taste. 

Leave to cool.

Separate the pastry sheets.  Using a sharp knife, cut each sheet into 3 equal parts horizontally and vertically.  (this gives you 9 squares).

Pick up one square and place in your left palm. Place a teaspoon of cooled curried mince and potato mixture into the square. Put a little water on the edges, and fold the square diagonally so that it forms a triangle.  Press edges together.  Place on an oven tray.  Repeat.

Brush with milk wash.

Bake at 220 degress Centigrate till browned.  (about 20 mins)

Enjoy!