Beef Curry Puffs Recipe
Ingredients
| 625 g/1 1/4 lb prepared puff pastry | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Sweet chilli sauce | ||
| SPICY BEEF FILLING | ||
| Vegetable oil | 2 Teaspoon | |
| 4 red or golden shallots, chopped | ||
| Mild curry paste | 1 Tablespoon | |
| Ground cumin | 2 Teaspoon | |
| 500 g/1 lb beef mince | ||
| Coriander leaves | 2 Tablespoon, chopped | |
Directions
1. To make filling, heat oil in a frying pan over a high heat, add shallots, curry paste and cumin and stir-fry for 2 minutes. Add beef and stir-fry for 5 minutes or until brown. Remove pan from heat and stir in coriander. Set aside to cool.
2. Roll out pastry to 3 mm/1/8 in thick and cut into 10 cm/4 in squares. With one point of the pastry square facing you, place 2-3 tablespoons of filling in the centre and lightly brush edges with water, then fold over point to meet the one opposite. Press together and roll edges to form a crescent-shaped parcel. Repeat with remaining pastry and filling.
3. Heat vegetable oil in a large saucepan until a cube of bread dropped in browns in 50 seconds and cook puffs, a few at a time, for 2 minutes or until puffed and golden. Drain on absorbent kitchen paper and serve with chilli sauce for dipping.
2. Roll out pastry to 3 mm/1/8 in thick and cut into 10 cm/4 in squares. With one point of the pastry square facing you, place 2-3 tablespoons of filling in the centre and lightly brush edges with water, then fold over point to meet the one opposite. Press together and roll edges to form a crescent-shaped parcel. Repeat with remaining pastry and filling.
3. Heat vegetable oil in a large saucepan until a cube of bread dropped in browns in 50 seconds and cook puffs, a few at a time, for 2 minutes or until puffed and golden. Drain on absorbent kitchen paper and serve with chilli sauce for dipping.
Chef
