Deliciously flaky Curry Puffs
Beef and Potato Curry Puffs
mmmmmmmmmmmmm… nothing beats eating delicious freshly baked flaky puff pastry in the morning! So delicious! So flaky! So pastry-butter-enriched!
Curry puffs can be made by deep-frying or by baking. I naturally prefer baking as firstly, can foresee grave accidents occurring with me and large amounts of hot (could-melt-you-skin-hot) oil, and secondly I’m sure all that aforementioned hot oil which has naturally seeped into the curry puff during the frying process can’t be good for those arteries.
According to my mother, apparently the secret ingredient to curry puffs is in fact sugar! Yes just 1 tablespoon of raw sugar should do the trick. I too was amazed. Sugar would probably have been one of the last ingredients I would have expected to be in curry puffs, but there you have it! Naturally curry powder and chilli powder are also essential ingredients which should not be overlooked, but you can always modify the amount of chilli powder to suit your taste.
Beef and Potato Curry Puffs
Ingredients: 300g premium beef mince, 1 brown onion, 2 potatoes peeled and diced, 3 tbsp vegetable oil, 4 tbsp curry powder, 1 tbsp chilli powder, 1 tbsp raw sugar, 200mL water, 100mL coconut cream, 4 sheets of ready-made puff pastry, rock salt, and milk for brushing
Steps: Cut the brown onion roughly then place in a blender and blend until a smooth puree. Transfer onion puree and vegetable oil to a medium/large pan and cook on medium heat until aromatic and lightly brown. Add the curry powder and mix through the onion. Add the beef mince, mix, and cook for 5 minutes or until mince is cooked. Add the chilli powder and mix through, then add the died potato and stir through. Add the water and then leave to simmer on low-heat for approximately 20minutes or until potato is soft.
Add the coconut cream and sugar, then stir through. Add rock salt and stir through. Simmer until the mixture has reduced and most of the liquid has evaporated. Transfer to a bowl and set aside for 15 minutes.
Preheat oven to moderate-hot, 200 degrees Celsius. Cut each sheet of puff pastry into 9 squares. Place 1 heaped teaspoonful of beef potato mixture into the centre of the square, fold over pastry diagonally, then twist edges together in an overlapping fashion. Place onto baking trays lined with baking paper. Pierce holes through centre of pastry using a fork, then brush lightly with milk. Bake for 20-30 minutes or until pastry is golden.
Makes 36
Tip! Curry puffs like most things taste better fresh and hot. If you have extra you can store them in an airtight container for a couple of days or freeze them. But when you go to eat them, don't forget to bake them for 10 minutes or so in a moderate oven to get that nice crisp flaky pastry again! Beats soggy leftovers anyday!
