This was a very popular and easy to make snack / side dish in our house and restaurant.
I had to make sure that I made plenty, because a lot would conveniently “disappear” via the family or staff before guests / clients would arrive! This is my version of how to create it. I don’t think you’d be disappointed ………
INGREDIENTS:
1/2 Kilo of finely minced beef (minced twice should do)
4 shallot onions (finely sliced)
2 garlic cloves (finely diced – or 1 tablesp. powdered will do)
Thumb-sized fresh ginger (chopped finely or 1 tablesp. powdered will do)
3 carrots (finely diced)
3 – 4 tablesp. cooked green peas (frozen will do)
4 button mushrooms (finely diced)
1 egg – beaten to brush & seal pastry triangles
1 tablespoon of curry powder (medium if needed)
1 tablespoon of madras curry paste
2 tablespoon of mango chutney
2 tablespoon of corn or olive oil
1 Oxo / Beef cube (crumbled into mix while cooking)
Crumbled beef stock cube – I actually like Oxo brand but it’s up to you, as long as not too salty.
1 pack of frozen puff pastry – usually 2 sheets in a pack (shop bought with baking sheet included – unless you prefer to make yourself)
A definite favourite in our household and restaurant. Every time I made a batch, I had to do extra for guests, family and staff! This is a dish I personally slowly cultivated since learning about Indonesian cooking since a child.
YOUR STATER CHOPPING BOARD
Finely slice / dice the carrots, shallot onions, ginger, garlic cloves and mushrooms.
Fry carrots (to soften) in hot oil in a wok / shallow pan until soft enough (al dente). Add shallot onions, ginger and garlic until cooked and aromatic smelling.
Add the minced beef – stir until slightly brown. Add curry powder, crumbled stock cube, mango chutney, curry paste, mushrooms and mix well until browned and cooked. Important no liquids introduced as need to keep the mixture fairly dry.
Put the wok / pan aside and stir in the frozen peas to the warm mix. Stir well together and leave to cool for 2 or 3 hours.
Roll out the puff pastry and cut into 12 mm squares – approximately 9 per sheet. However, you can make smaller to make more bite-sized Curry Puffs.
Put a full spoon of the meat filling on one side of each square, fold over into a triangle, squeeze edges to seal off and finish by crimping with prongs of a fork – to make look more presentable.
Take a beaten egg and brush each triangle on a baking sheet. Place in the oven at around 125º – 150ºdegrees – medium oven heat. Bake for about 20 minutes (big size), or 15 minutes (smaller size) or until puffed up and golden brown.
Serve hot or cold with a small side salad and mango chutney or my homemade mango, chilli & ginger relish on the side. I hope you will enjoy.
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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