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Curry Puffs

Flavors.of.Asia's picture
  Puff pastry 2 Cup (32 tbs)
For filling
  Vegetable oil 2 Tablespoon
  Onion 1 , finely chopped
  Green ginger 2 Inch, peeled and chopped (1 Piece, Fresh)
  Garlic 1 Clove (5 gm), crushed
  Chilies 2 , finely chopped (Red / Green Colored)
  Hot chili powder 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground beef 8 Ounce
  Tomato 1 , blanched, peeled and chopped
  Frozen cooked peas 3 Tablespoon
  Lime juice/Lemon juice 2 Tablespoon

Heat the oil in a frying-pan.
When it is hot, add the onion, ginger, garlic and chillis and fry, stirring occasionally, until the onion is soft.
Stir in the spices and salt and fry for 3 minutes, stirring constantly.
Add the beef and fry for 5 minutes, or until it loses its pinkness.
Add the remaining filling ingredients and cook for 5 minutes.
Set aside.
Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
Roll the dough out to a circle about 1/4 cm./ 1/8 in.thick.
Using a 10cm./4 in.pastry cutter, cut it into circles.
Place about 2 teaspoonfuls of the filling mixture slightly to the side of each circle and dampen the edges with water.
Fold over one-half of the circle to make a semicircle and press the edges to seal.
Put the semi-circles on a baking sheet and bake for 30 to 35 minutes, or until they are golden brown.

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Curry Puffs Recipe