Recipes Beef & potato curry puffs

Recipes Beef & potato curry puffs

Recipes Beef & potato curry puffs

Recipes Beef & potato curry puffs These puffs are a delight, from the golden pastry case to the spiced meat interior. Beef & potato curry puffs


  • 2 tablespoons vegetable oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon korma curry paste
  • 100g beef mince
  • 1 small Red Delight potato, peeled, finely chopped
  • three or more sheets (25 x 25cm) frozen puff pastry, just thawed
  • Vegetable oil, to deep-fry


  • Step 1 Warmth the oil inside a wok over medium-high heat until just smoking. Stir-fry the onion and garlic for three or more minutes or until soft. Add curry paste. Stir-fry regarding 1 minute or until aromatic. Add beef and potato. Stir-fry for 7 minutes or until mince is browned and potato is usually just tender. Set aside for 30 moments to cool.
  • Step 2

    Use a 7cm-diameter round pastry cutter to cut 8 disks from each pastry linen. Spoon 1 heaped teaspoon of mince mixture in the centre of each disc. Brush edges with water. Fold in half and pinch edges together to seal.

  • Step three Add oil to a saucepan to reach a depth of 10cm. Heat to 190�C over medium-high heat (when the oil is ready, a cube of bread will turn golden in 10 seconds). Deep-fry 6 curry puffs for 3-4 minutes or until golden. Transfer to a tray lined with paper towel. Replicate, in 3 more batches, with the remaining curry puffs, reheating the oil between batches.