Monday, September 12, 2011

Curry Puffs

Makes 48


1 tablespoon oil
1 brown onion, finely chopped
500g chicken mince
1 large potato, peeled, cut into 1cm cubes
¼ cup soy sauce
2 tablespoons water
2 tablespoons mild curry powder
1 teaspoon ground chilli powder (½ teaspoon if using the hot variety)
2kg puff pastry,
1 egg, lightly beaten (for brushing pastry)
Sweet chilli sauce, to serve


 Heat oil in a non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up mince, for 4 minutes or until browned. Add potato and cook, stirring, for 1 minute.

Combine soy sauce, water, curry powder and chilli powder in a jug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Set aside to cool completely. (If possible, cool overnight in the refrigerator as the mince should set or harden to allow for the assembly of curry puffs the next day).

Using a 10 cm biscuit cutter, cut rounds from the puff pastry. Spoon 1 tablespoon mince mixture into centre of each pastry round. Fold pastry in half to enclose mixture and crimp the edges to secure the filling. Brush the curry puffs with egg wash and place on a greased baking tray. Bake in pre-heated oven at 200°C for 15 minutes or until golden.

Serve either hot or cold as a snack or starter

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