Curry Puffs Recipe
Curry Puffs are often served with Sri Lankan soup. Ground beef mixed with a variety of spices, potato, egg, raisins makes a great stuffing for this kinda puff. You cannot possibly prepare the Curry Puffs recipe without Phyllo pastry handy. One needs to be extra careful while handling phyllo pastries as if they go bad, your Curry Puffs can never be made.
Ingredients
1 pound ground lean beef
3 tablespoons butter
1/4 cup minced onion
1/8 teaspoon garlic powder
1/2 to 1 teaspoon ground cumin
1 teaspoon salt
Dash each ground cinnamon and ginger and cayenne pepper
1/2 cup plain yoghurt
1/2 cup minced cooked potato
1 hard-cooked egg, chopped
1/2 cup raisins
1 tablespoon fresh lemon juice
One 1-pound package phyllo
Melted butter
Directions
Saute beef until brown, remove from pan and drain.
Pour any remaining fat from pan, add butter and saute onion until soft.
Add seasonings, return meat to pan and cook and stir 3 minutes.
Blend in yoghurt and simmer to absorb almost all the liquid.
Add all remaining ingredients, except phyllo, mix well and cool.
When working with phyllo pastry always keep it covered with wax paper and a dampened towel to prevent it from drying out.
If the layers break, don't worry, as you can "mend" them with the melted butter as you place layer on layer.
Remove 4 layers at a time, spread each with melted butter using a pastry brush, and restack them.
Cut into 2-1/2-inch rounds, place 1 teaspoon of filling on rounds and fold over to form a half-moon shape, crimping the edges to seal.
Place on cookie sheet and repeat until all the filling is used, making about 30 puffs.
Bake in a 350° oven 15 minutes or until golden.
Phyllo pastry sheets are available in pound packages in Armenian or Greek specialty shops and in many delicatessens.
I do not recommend frozen phyllo, but if none other is available be sure to let it defrost overnight in the refrigerator before using.
Any leftover pastry can be used for strudel, baklava, or even a casing for meatloaf.
Wrap well and refrigerate up to 5 days.
Unbaked puffs may be frozen for up to 3 months.
Defrost in the refrigerator
Pour any remaining fat from pan, add butter and saute onion until soft.
Add seasonings, return meat to pan and cook and stir 3 minutes.
Blend in yoghurt and simmer to absorb almost all the liquid.
Add all remaining ingredients, except phyllo, mix well and cool.
When working with phyllo pastry always keep it covered with wax paper and a dampened towel to prevent it from drying out.
If the layers break, don't worry, as you can "mend" them with the melted butter as you place layer on layer.
Remove 4 layers at a time, spread each with melted butter using a pastry brush, and restack them.
Cut into 2-1/2-inch rounds, place 1 teaspoon of filling on rounds and fold over to form a half-moon shape, crimping the edges to seal.
Place on cookie sheet and repeat until all the filling is used, making about 30 puffs.
Bake in a 350° oven 15 minutes or until golden.
Phyllo pastry sheets are available in pound packages in Armenian or Greek specialty shops and in many delicatessens.
I do not recommend frozen phyllo, but if none other is available be sure to let it defrost overnight in the refrigerator before using.
Any leftover pastry can be used for strudel, baklava, or even a casing for meatloaf.
Wrap well and refrigerate up to 5 days.
Unbaked puffs may be frozen for up to 3 months.
Defrost in the refrigerator
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
