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Oven Baked Curry Puffs

34

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introduction

These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!

INGREDIENTS

  • 6 puff pastry sheets

Filling

  • 200 gm white potato, peeled and diced into small cubes
  • 4 tbsp water
  • 250 gm sweet potato, peeled and diced into small cubes
  • 150 gm carrot (2 large carrots), peeled and diced into small cubes
  • 2 tbsp vegetable oil
  • 1 small brown onion, chopped finely
  • 2 garlic cloves, chopped finely
  • 2.5 tbsp curry powder or to taste
  • 500 gm beef or pork mince
  • 1.5 tsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tsp soy sauce

Egg Wash

  • 1 egg yolk
  • 1 tbsp milk

To Serve (Dipping)

  • sweet chilli sauce (optional)

INSTRUCTIONS

Making the Filling

  • Prep your carrots, potato and sweet potato.
  • In a bowl add the potato and carrots with 2 tbsp of water. Cover it with cling wrap and cook in the microwave for 7 mins on high. Once done, pour out any excess liquid. Then cover again and set aside.
  • Repeat the process with the sweet potato, using 2 tbsp of water but for 6 mins in the microwave. Once done, pour out any excess liquid and then use a fork to mash. If the sweet potato is still too hard then put it in the microwave for a further minute.
  • In a non-stick pan on high heat, add the oil and fry the onions and garlic for roughly 30 seconds.
  • Add the curry powder and continue frying until fragrant.
  • Add the mince to the pan and with a wooden spoon, separate the mince into small chunks. Continue to cook and stir until the meat is cooked and there is no visible liquid in the pan (roughly 5 minutes).
  • Turn down the heat to medium – low and add the potato, sweet potato, carrots, salt, sugar, pepper and soy sauce to the pan. Combine thoroughly with a wooden spoon and cook for roughly 10 -12 minutes to reduce the filling.  (Note 1)
  • Check the filling for seasoning and curry flavour. Adjust according to your taste and then take the pan off the stove and allow the mixture to cool down.
  • Take out the puff pastry from the freezer and allow 10 – 15 mins to thaw. (I recommend only taking 2 – 3 out at a time so that they don’t go too soft)
  • Line the baking trays with baking paper.

Assembly

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