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.
Recipe is as follow:
- 6 sheet of puff pastry (25% reduced fat) – each sheet cut into 9 round disc
- 300g beef mince
- 1 medium potato, diced, cooked in microwave with a little water
- 1/4 capsicum, diced
- 50g peas
- 30g leek, diced
- 20g mung bean vermicelli, soaked in hot water for 10 minutes, and diced
- 1/3 pack of Malaysian curry paste (or to your taste, I use A1 brand, approx 60g of curry paste)
- 10g coriander stalk, diced
- 10g shallot, diced
- salt and pepper to taste
- cooking oil for stir fry the filling, and for deep frying
In a frying pan, heat up a little cooking oil, add leek and beef mince, stir fry for 2 minutes; add potato, peas, capsicum, stir fry for 2 minutes; add curry paste, stir fry till beef is cooked; turn off heat, add mung bean vermicelli, coriander, shallot, salt and pepper to taste. Leave aside until 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 2 inches). I like to lay a small rack at the bottom so the puffs won’t touch the bottom of the pan to cook the puff evenly (optional). Once the oil is ready (by dipping a bamboo stick into the hot oil and there are bubbles), add a few curry puffs to the hot oil; It would take about 3 minutes to deep fry the curry puff, depending on the temperature of the oil.