Mum’s Malaysian curry puffs

Instructions

1. In a bowl, place the curry powder, soy sauce and Worcestershire sauce and mix into a paste.
2. Heat a large frying pan over medium-high heat. Add the oil and fry the garlic for 30 seconds or until fragrant. Add the mince and fry until browned, breaking up any lumps with a wooden spoon. Stir in the curry paste until well combined.
3. Add the potatoes and stir until well coated. Add 250 ml (1 cup) water and bring to the boil. Reduce the heat to low and simmer for 20 minutes or until most of the liquid has evaporated. The potatoes should be on the firmer side and not too soft. Stir in the chilli flakes if using and the coriander stems and leaves, then remove from the heat and allow to cool to room temperature.
4. Preheat a fan-forced oven to 200˚C. Line a large baking tray with baking paper.
5. Cut each sheet of pastry in half vertically. Place 4 generous tablespoons of the mixture in a neat pile on one side of each piece of the pastry. Fold over the pastry and crimp the edges with a fork to seal.
6. Transfer the curry puffs to the lined tray. Brush the tops with a little oil and bake for 20 minutes or until golden brown. Serve hot or cold with a garden salad and tomato chutney.