Beef Curry Puffs
These are my favourite appetizer or finger food. Usually deep-fried, these puffs are baked. Can be made a day ahead and refrigerated until ready to bake.
Steps
Heat the oil in a pan and add the onion and garlic.
Cook until the onion is soft.
Add the curry paste and cook , stirring , until fragrant.
Add the mince and cook until browned and cooked through.
Remove from the heat and stir in the lemon juice , chutney and vegetables.
Cool mixture completely before continuing.
Cut rounds from the pastry with a 10 cm cutter.
Place a heaped teaspoon of beef mixture onto a round and brush the edges of the pastry with some of the egg.
Fold pastry over filling and press the edges together with a fork to seal.
Repeat until all the rounds and beef are used.
Place puffs onto greased oven trays and brush the tops with some more egg.
Cook at 190 degree c for about 15 minutes , until the pastry is golden and puffed.
Serve the curry puffs on a platter with sweet chili dipping sauce.
Ingredients
oil, onion, garlic clove, mild curry paste, minced beef, lemon juice, mango chutney, frozen peas, frozen puff pastry, egg