BAKED CURRY PUFFS

Baked Curry Puffs image

Provided by Tisme

Time 35m

Yield 30-40 serving(s)

Number Of Ingredients 14

4 -5 sheets frozen puff pastry, thawed
1 tablespoon oil
2 garlic cloves, chopped finely
1 large onion, diced finely
1 1/2 teaspoons finely grated gingerroot
1 cup minced beef
3 large potatoes, peeled and cut into very small cubes
3 tablespoons curry powder
1 cup water
1 teaspoon sugar
salt and pepper
1 cup vegetables, mixed diced very small
1/2 cup finely chopped fresh coriander
1 egg, beaten

Steps:

In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
Add potatoes, cook for further 2-4 minutes.
Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
You may need to add a little extra water if there is no sauce left.
Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
Remove from heat and cool.
Cut the puff pastry into 4 inch by 4 inch squares.
Put some filling onto one half of the square.
Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
Brush the puffs with the egg wash (beaten egg).
Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
Arrange the curry puffs on a serving platter and serve with dipping sauce.