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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These are my favourite appetizer or finger food. Usually deep-fried, these puffs are baked. Can be made a day ahead and refrigerated until ready to bake. Ingredients:
1 tablespoon oil |
1 small onion, finely chopped |
1 garlic clove, crushed |
1 tablespoon mild curry paste |
250 g minced beef |
2 teaspoons lemon juice |
1/3 cup mango chutney |
1/2 cup mixed frozen peas, corn and carrot |
6 sheets frozen puff pastry, thawed |
1 egg, beaten |
Directions:
1. Heat the oil in a pan and add the onion and garlic.
2. Cook until the onion is soft.
3. Add the curry paste and cook, stirring, until fragrant.
4. Add the mince and cook until browned and cooked through.
5. Remove from the heat and stir in the lemon juice, chutney and vegetables.
6. Cool mixture completely before continuing.
7. Cut rounds from the pastry with a 10 cm cutter.
8. Place a heaped teaspoon of beef mixture onto a round and brush the edges of the pastry with some of the egg.
9. Fold pastry over filling and press the edges together with a fork to seal.
10. Repeat until all the rounds and beef are used.
11. Place puffs onto greased oven trays and brush the tops with some more egg.
12. Cook at 190 degree C for about 15 minutes, until the pastry is golden and puffed.
13. Serve the curry puffs on a platter with sweet chili dipping sauce.
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