Beef Curry Puffs
|Prepared puff pastry||1 1⁄4 Pound (625 g)|
|Vegetable oil||2 Cup (32 tbs) (for deep-frying)|
|Sweet chilli sauce||2 Tablespoon|
|For spicy beef filling|
|Vegetable oil||2 Teaspoon|
|Shallots||4 , chopped (red or golden)|
|Mild curry paste||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Beef mince||1 Pound (500 g)|
|Chopped coriander leaves||2 Tablespoon|
1. To make filling, heat oil in a frying pan over a high heat, add shallots, curry paste and cumin and stir-fry for 2 minutes. Add beef and stir-fry for 5 minutes or until brown. Remove pan from heat and stir in coriander. Set aside to cool.
2. Roll out pastry to 3 mm/1/8 in thick and cut into 10 cm/4 in squares. With one point of the pastry square facing you, place 2-3 tablespoons of filling in the centre and lightly brush edges with water, then fold over point to meet the one opposite. Press together and roll edges to form a crescent-shaped parcel. Repeat with remaining pastry and filling.
3. Heat vegetable oil in a large saucepan until a cube of bread dropped in browns in 50 seconds and cook puffs, a few at a time, for 2 minutes or until puffed and golden. Drain on absorbent kitchen paper and serve with chilli sauce for dipping.