Our weekends are always busy during term time. With sport, sport and more sport. Which means my teenagers are always ravenously hungry and on the constant lookout for something to eat. Curry puffs hit the mark perfectly. A welcome, more nutritious and delicious alternative to the good old Saturday afternoon meat pie or sausage roll.
I chanced upon a great recipe for curry puffs over at Whisks and Chopsticks. The addition of a little sour cream or creme fraiche to the filling is pure genius. Adding a velvety richness to each bite of spicy puff. Thanks Tina. Here is my adaptation of Ms Mui’s original recipe.
Oven Baked Beef Curry Puffs With Sweet Chilli Dipping Sauce.
Makes about 40 small or 18 large
2 tablespoons safflower oil
500 grams beef mince
1 large red onion, finely chopped
2 cloves garlic, finely minced
1 tablespoon ginger, finely grated
4 red potatoes, cut into small cubes
2 medium carrots, cut into small cubes
1 1/2 cups peas
1/2 cup coriander, finely chopped
2 teaspoons salt
1 heaped tablespoon madras curry powder, add more if desired
5 tablespoons sour cream or creme fraiche
6 puff pastry sheets, 25cm x 25cm, partly thawed
Sweet chilli dipping sauce
1/3 cup sweet chilli sauce
2 tablespoons lime juice
HEAT canola oil in a heavy based pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add garlic and ginger. Cook stirring for another minute until fragrant.
INCREASE heat to high. Add beef mince and fry, stirring with a wooden spoon to break up mince, for 5 minutes until well browned.
ADD madras curry powder. Stir fry until fragrant.
ADD potato and carrot. Cook, stirring occasionally , for 3 or so more minutes until vegetables begin to soften but are still crunchy. Then add peas and cook stirring for another minute.
STIR in sour cream. Mix well to incorporate into the mixture and cook for another minute or so. Remove from heat.Add coriander and adjust seasoning. Set aside to cool a little
PREHEAT oven to 200 C. Line 2 trays with baking paper.
WORKING one puff pastry sheet at a time, cut pastry into rounds using a cutter or glass.
PLACE a heaped teaspoonful of the mixture into the centre of each round. Press the edges together to seal. Transfer to a prepared baking tray.
BAKE for 20 minutes or until golden.
MEANWHILE prepare the sweet chilli dipping sauce. Combine sweet chilli sauce and lime juice in a small bowl.
SERVE curry puffs piping hot from the oven with sweet chilli dipping sauce. on the side.