Frizz\'s Curry Puffs

Frizz\'s Curry Puffs
 
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This recipe was uploaded
by frizz1974

 
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Ingredients

Ingredients
Method
 
  • 500gm beef mince
  • 1 potato - peeled, diced & steamed until tender
  • 1 onion - peeled & finely chopped
  • 1 tbls chilli, ginger, garlic paste *
  • 2 tsp curry powder (whatever your favourite blend is)
  • 1 tsp cumin seeds - pan toasted
  • 1 cup peas - steamed
  • 1 cup water
  • salt
  • pepper
  • 10 sheets puff pastry - ready rolled
In a nonstick saucepan I brown the beef & onion together with salt & pepper until quite well browned.
Add curry powder, stir, then add potato, peas & paste.
Add water & simmer to combine flavours & stir enough for the potato to break up a littl thickening the mixture slightly.
Remove from heat & add cumin seeds.
Let cool & then make parcels using puff pastry
Bake following directions on pastry packet
Serve with minted yogurt *

* To make minted yogurt put 4-6 mint leaves in a blender or mortar & blend with 1 tsp sugar, then add 300ml yogurt & whizz until a uniform colour.

* I make garlic, ginger, chilli paste once a month or so & freeze it pressed flat in ziplock bags. JUst peel a whole head of garlic, 5cm peice of ginger & deseed (personal taste) a long red chilli. Now blend until quite smooth, sppon into ziplock & freeze flat. When needed just snap off what you want & return the rest to the freezer.


The garlic, ginger, chilli paste makes a great start to many curries & if you mix a tbls with 1/4 cup light soy sauce you will have the best ever asian dipping sauce.

Frizz\'s Curry Puffs

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This recipe was uploaded by frizz1974

 
 
This recipe makes enough filling for aprox 90 bite sized curry puffs. Cut each sheet of puff pastry into 9 squares


Method


In a nonstick saucepan I brown the beef & onion together with salt & pepper until quite well browned.
Add curry powder, stir, then add potato, peas & paste.
Add water & simmer to combine flavours & stir enough for the potato to break up a littl thickening the mixture slightly.
Remove from heat & add cumin seeds.
Let cool & then make parcels using puff pastry
Bake following directions on pastry packet
Serve with minted yogurt *

* To make minted yogurt put 4-6 mint leaves in a blender or mortar & blend with 1 tsp sugar, then add 300ml yogurt & whizz until a uniform colour.

* I make garlic, ginger, chilli paste once a month or so & freeze it pressed flat in ziplock bags. JUst peel a whole head of garlic, 5cm peice of ginger & deseed (personal taste) a long red chilli. Now blend until quite smooth, sppon into ziplock & freeze flat. When needed just snap off what you want & return the rest to the freezer.


The garlic, ginger, chilli paste makes a great start to many curries & if you mix a tbls with 1/4 cup light soy sauce you will have the best ever asian dipping sauce.
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