Curry Puffs

• Bangulzai

  17 Mar 09, 01:25

  Ingredients

  • 100g shortcrust pastry
  • Egg for glazing

  Filling

  • 75g minced meat
  • ½ large onion, chopped
  • 1 dessertspoon curry paste
  • 1 small potato, boiled and diced
  • ¼ tsp salt
  • 1 tbsp oil

  Equipments

  • Baking sheet
  • Chopping board, Rolling pin
  • Cooling rack
  • Frying pan, Frying slice
  • Sieve
  • Mixing Bowl
  • Cook's Knife, Palette Knife, Paring Knife
  • Pastry blender, Pastry board, Plain pastry cutter

   Method

  • Heat oil. Fry onion until light brown. Add curry paste and fry until fragrant
  • Add potato, minced meat and salt. Fry until meat is cooked. Dish onto a plate and leave to cool
  • Roll out the dough thinly. Cut with a large plain cutter
  • Put a teaspoonful of the filling on each piece. Wet the edge with water. Fold the pastry over and seal the edge
  • Flute the edges or press with a fork. Glaze with beaten egg
  • Bake at 210°C on the top shelf for 20 minutes or until golden brown