Curry Puffs
This recipe was developed whilst I was spending time with my 5 month old son. It was the classic challenge of settling him when he cried, feeding him and cooking in between.
The 'glorious' chaos of parenting and trying to get things done - not easy!
Curry Puff recipe
Makes 24 curry puffs
Ingredients
Beef mince: 500g
Brown onion, large: 1 diced
Potatoes (sebago): 2, cubed
Frozen vegetables (peas, carrots): 1 1/2 cups
Bay leaf: 1
Salt: 1/2 - 1 teaspoon (depending on taste)
Curry power (e.g., Keens): 1 - 1 1/2 tablespoon
Pastry (preference for puff, short crust can also work): 6 sheets
Egg: 1, beaten for the egg wash
Method
Pre-heat oven to 180C and take pastry sheets out of the freezer to defrost.
Peel and dice potatoes into 0.75 cm cubes. Microwave for 2.5 mins until softened
Dice onion. Cook with a bay leaf and soften over a medium heat until onion is translucent, but not browned.
Add beef mince and cook through.
Add frozen vegetables and stir through. Season with curry powder and salt to taste.
Take a pastry sheet and cut into four squares. Add 1.5 - 2 tablespoons of filling into the centre of a pastry sheet. Bring the corners of the pastry together to create a triangle.
Use a fork to crimp the open edges to seal the curry puff. Brush the curry puff with the egg wash.
Repeat with the remaining pastry and filling. This will be about ~23 more curry puffs.
Curry Puff hack
Curry Puffs keep well when frozen. Simply take them out of the oven and reheat at 180C for 20 mins or until warmed through.
