Curry Puffs
Curry filling in flakey pastry
Ingredients
- 500 g Chicken Mince or Lamb. Beef or Pork
- 1 Tbsp Vegetable Oil
- 2 Spring Onions finely sliced
- 1 Carrot, grated
- 1 Potato, diced small
- 1 Tbsp Curry powder
- 2 Tbsp Korma Curry paste
- 1/2 Cup Water or stock
- 1/2 Cup Frozen peas
- 400 gm Can Lentils, rinsed and drained
- 6 Sheets Frozen Puff Pastry
- 1 Egg, Lightly beaten
- 2 Tbsp Sesame Seeds
Instructions
- In a large frying pan on medium heat, fry carrot, potato and spring onion in oil.
- Add meat, stirring to break up meat until browned.
- Add the curry powder, paste, peas, lentils and water, simmer 20 minutes or until the potatoes are softened.
- Allow to cool.
- Preheat oven 180 C.
- Defrost the pastry and divide each sheet into 6.
- Spoon a tablespoon of filling onto the centre of each pastry square.
- Using wet fingertips brush half of the pastry edge and then fold in half to seal, you can crimp the edges if you like.
- Place on a lined baking tray, repeat until all mixture is used.
- Brush each curry puff with some beaten egg and sprinkle with sesame seeds.
- Bake for 20-30 minutes for until nicely browned.
- Serve warm with sweet chilli sauce.
Notes
You can freeze the uncooked curry puffs before the egg wash stage.
Cooked curry puffs can be frozen.
Reheat in the oven 120C for 10-15 minutes.
Filling mixture makes a great pie filling.