Mum makes the best curry puffs ever. She threatened to stop making them for me when she found out I could make them, too, but of course, she still makes them on demand when I go home. Thanks, Ma!
500g minced beef (or for a vegetarian version, replace the beef with 1 more potato and a sweet potato, finely diced and par-boiled*)
2-3 potatoes, finely diced and par-boiled*
1/2 cup frozen peas, pre-cooked*
1 small onion, finely chopped
165 ml tin Coconut milk
2-3 T curry powder (more if you like it spicy)
1 t paprika
Ready-made puff pastry
1 egg, beaten
Oil, for frying
Sesame seeds to garnish
* par-boiling the vegetables saves a heap of time. You can leave them raw and throw them into the mix and fry until cooked, but it will increase the cooking time by quite a bit.
Now do it!
Mix the curry powder and paprika with a little water to make a paste.
Heat the oil in a wok or frying pan and fry the onions until golden brown.
Add the curry paste and fry until fragrant.
Add the mince (or if you’re making veggo, throw in all the veggies) and plenty of salt and brown. If you haven’t par boiled the veggies, fry until cooked.
Add the coconut milk and a splash of water.
Add the potatoes and peas.
Simmer until the mixture is quite dry and allow to cool.
Cut the puff pastry sheets into 3 x 3 squares.
Place a spoonfool of mixture in the middle of one square and fold diagonally.
Pinch the edges firmly to seal.
Place on a baking tray and brush with beaten egg and sprinkle with sesame seeds.
Place in a pre-heated oven (around 200deg) and bake until they’re golden and look delicious!
Serve with a sweet chilli jam and a nice cold beer!