Curry Beef Pockets Recipe
Curry Beef Pockets is served as side dish. Curry Beef Pockets gets its taste from beef mixed with eggs and flavored with sherry. Curry Beef Pockets is loved by beef lovers.
Ingredients
1/2 pound lean ground beef
1/2 small onion, finely chopped
2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 teaspoons each soy sauce and dry sherry
16 egg roll skins
1 egg Salad oil
Hot mustard or catsup
Directions
Place filled pockets slightly apart on a baking sheet and cover while you fill the remaining strips.
At this point you can cover and refrigerate up to 8 hours, but bring to room temperature before cooking.
In a deep pan (at least 6 inches in diameter), pour salad oil to a depth of 1 1/2 inches and heat to 350° on a deep frying thermometer.
Fry 4 to 6 pockets at a time, turning occasionally, for 2 minutes or until golden brown.
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all are cooked, then serve with a dipping sauce of hot mustard or catsup.
If cooked ahead, cool pockets, then freeze in plastic bags.
To reheat, arrange in a single layer on a baking sheet (while still frozen) and heat in a 350° oven for 12 to 15 minutes.
At this point you can cover and refrigerate up to 8 hours, but bring to room temperature before cooking.
In a deep pan (at least 6 inches in diameter), pour salad oil to a depth of 1 1/2 inches and heat to 350° on a deep frying thermometer.
Fry 4 to 6 pockets at a time, turning occasionally, for 2 minutes or until golden brown.
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all are cooked, then serve with a dipping sauce of hot mustard or catsup.
If cooked ahead, cool pockets, then freeze in plastic bags.
To reheat, arrange in a single layer on a baking sheet (while still frozen) and heat in a 350° oven for 12 to 15 minutes.
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