Curry puff

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There is a school fair in a few weeks and I am making lots of food for the Asian Food Stall. Last year for the school fair I did fusion style chili puffs with Sichuan chili soy bean sauce. This year I made another fusion puffs with Malaysian curry.  To make it easy for myself (150 puffs), I used the packaged Malaysian curry with beef, potato, leek, capsicum and peas.  I have made and freeze the puffs and will cook them on the day of the school fair. These little puffs are so tasty, wish you could try one now.

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Curry puff filling
Curry puff filling

Recipe is as follow:

Ingredients

  • 6 sheet of puff pastry (use a reduced fat pastry so the dumplings won’t be too puffy) – each sheet cut into 9 round disc
  • 300g beef mince (or chicken / pork mince)
  • 1 medium potato, finely diced, cooked in microwave with a little water until soft
  • 50g peas
  • 50g leek (or onion), finely diced
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp chili powder (optional)
  • 1/2 tsp garam masala
  • 10g coriander stalk, diced
  • 10g green shallot (scallion), diced
  • salt and pepper to taste
  • cooking oil for stir fry the filling, and more for deep frying

Method

In a frying pan, heat up a little cooking oil,  add leek (or onion) and mince, stir fry for a few minutes; add potato and pea, stir fry for 2 minutes; add spices, stir fry till beef is cooked; turn off heat, add coriander, green shallot, salt and pepper to taste; drain off any excess liquid with a sieve; set aside to cool.

Put a tea spoon of filling in the middle of the puff disc; close the dumpling by folding it in half and squeeze the edge tight.  Repeat with the rest of the puffs.

In a deep sauce pan, add sufficient hot oil for deep frying  (approx 3-4 inches). Once the oil is ready (by dipping a bamboo stick into the hot oil and there are very active bubbles), add a few curry puffs to the hot oil; It would take about 4 minutes to deep fry the curry puff, depending on the temperature of the oil.

 

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