Beef curry puff with leek, potato, peas, oyster sauce, turmeric, cumin and garam masala.
- 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
- 50g leek (or onion), finely diced
- 300g beef mince (or chicken / pork mince)
- 1 medium potato, finely diced
- 50g peas
- 1 tbsp. oyster sauce
- 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
- 1 tsp corn flour, mixed with 1 tbsp. water
- cooking oil for stir fry the filling, and more for deep frying
- Place the diced potato in a bowl with some water, covered with a plate, cook in the microwave for approx. 4-5 minutes or until soften.
- In a frying pan, heat up some cooking oil, add leek (or onion) and beef mince, stir fry until the beef is cooked; add potato, pea, turmeric, cumin, garam masala, chili powder, sauté briefly until aromatic; add oyster sauce, mix well; add corn flour mixture, stir to thicken; turn off heat, add coriander, green shallot, salt and pepper to taste; set aside to cool, preferably in the fridge overnight.
- 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 deep). Once the oil is ready (reaches 180c, or test it 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.