serves
8
prep
20 minutes
cook
20 minutes
difficulty
Mid
serves
8
people
preparation
20
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 2 sheets store-bought short crust pastry
- Vegetable oil, for frying
- Salt
Filling
- 1 onion, chopped
- 400 g beef mince
- 2 desiree potatoes, cooked, peeled and diced
- 1 tbsp Malaysian curry powder
- ½ tsp caster sugar
- 1 tbsp light soy sauce
Instructions
- Heat one tablespoon of oil in a large frying pan and fry off the onion for a minute to soften.
- Add the beef and cook, seasoning with salt, stirring regularly until browned all over. Add the potato and curry powder, caster sugar and soy sauce. Cook for a further 2-3 minutes then take off the heat to cool.
- Using a round biscuit cutter, cut out circles of pastry that are approximately 8 cm wide. Place a spoonful of the mince mixture into the centre and fold over into a half-moon shape. Crimp border to seal the mixture in. Chill in fridge until ready to fry.
- Heat oil to 170°C in a pot or wok. In batches, fry the curry puffs for 3-4 minutes or until pastry is a deep golden colour. Drain on paper towel.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
