Curry Puffs Recipe
Ingredients
| Pastry - 1 for 2-crust | ||
| Cooked lamb - 2 cups, finely chopped | ||
| Syrup from chutney - 1 tablespoon | ||
| Season-All - 1 teaspoon | ||
| Condensed cream of mushroom soup - 1/4 cup, undiluted | ||
| Fat - for deep frying | ||
Directions
MAKING
1) Follow the preferred recipe or instructions on the package mix to make the pastry. Roll it thin.
2) With the help of a round cookie cutter that is 3 inches in diameter, cut out circles from the pastry.
3) Mix together all the remaining ingredients.
4) On each dough circle, place 1 heaping teaspoon of the mixture.
5) Fold the circle over the filling to make a semicircle and press the edges with the tines of a fork to thoroughly seal them.
6) In deep fat (that has hit a temperature of 375 degrees), fry the stuffed dough semicircles for about 4 minutes or till they are golden brown in color.
SERVING
7) Transfer the hot Curry Puffs to a decorative serving platter and serve as an appetizer. The puffs can be made in advance and heated in the oven when it is time to serve.
1) Follow the preferred recipe or instructions on the package mix to make the pastry. Roll it thin.
2) With the help of a round cookie cutter that is 3 inches in diameter, cut out circles from the pastry.
3) Mix together all the remaining ingredients.
4) On each dough circle, place 1 heaping teaspoon of the mixture.
5) Fold the circle over the filling to make a semicircle and press the edges with the tines of a fork to thoroughly seal them.
6) In deep fat (that has hit a temperature of 375 degrees), fry the stuffed dough semicircles for about 4 minutes or till they are golden brown in color.
SERVING
7) Transfer the hot Curry Puffs to a decorative serving platter and serve as an appetizer. The puffs can be made in advance and heated in the oven when it is time to serve.
Chef
