Beef and Potato Curry Puffs – Indian Style

Step 1: Sauté Onion and Garlic

In a saucepan over medium heat, add a little bit of oil. Add one peeled and chopped brown onion and one crushed clove of garlic. Cook, stirring, for about 2-3 minutes or until the onions have softened.

Step 2: Add Curry Paste

Add one tablespoon of korma curry paste (or curry powder with herbs and spices of your choice). Stir through for about 1 minute until it's nice and aromatic.

Step 3: Cook Beef and Potatoes

Add 250g of beef mince and two small, peeled, and finely chopped potatoes. Break up the beef and allow it to cook for about 8-10 minutes until the beef is nicely browned and the potatoes are tender.

Step 4: Cool the Mixture

Turn off the heat and set the beef and potato mixture aside for about 30 minutes, or until it's nice and cool.

Step 5: Prepare Pastry Circles

Take three sheets of ready-rolled, thawed puff pastry. Using a large cookie cutter, cut out pastry circles. Wet the edge of one circle with a little water, then place one heaped teaspoonful of the cooled mixture directly in the center. Fold the pastry in half and pinch the edges together to seal it nicely. Repeat with the remaining pastry and filling, placing the finished curry puffs onto a plate.

Step 6: Heat Oil for Frying

In a wok or large saucepan, heat vegetable oil to about 170°C (340°F).

Step 7: Deep Fry Curry Puffs

Carefully place about six curry puffs into the hot oil at a time, ensuring not to overcrowd the wok. Allow them to cook for about 3-4 minutes until they are puffed up, golden, and gorgeous-looking. Gently transfer them onto a tray lined with kitchen paper to drain any excess oil. Continue with the remaining curry puffs.

Step 8: Serve

Serve the golden and puffed curry puffs with a little hint of spice. Enjoy!

• If you don't want to deep fry, you can oven bake the curry puffs at 200°C (390°F) for about 15-20 minutes or until golden and puffed.

• To check if the oil is hot enough for frying without a thermometer, drop a tiny piece of bread into the oil. If it sizzles up and turns golden and crisp within about 10 seconds, the oil is perfectly hot.

• Substitute beef mince with chicken mince.

• Add different vegetables of your choice.

• Adjust the herbs and spices to your preference.