Curry Puffs

Curry Puffs are relatively easy to make. Especially when I can purchase different kinds of pastry sheets from the supermarket. Now and then I will take the affort to make home made puff pastry sheets. Of course the satisfactory on the result will be greater. Nevertheless, ready made is just as good.

Ingredient

1 packet of defrosted large puff pastry sheets(about 6 sheets). Cut into four square on each sheet(hence you will have 24 little squares)

1 large potoato cut to cubes

1 cup mince beef or pork

1 curry sauce (ready in tins)

1 large onion

2 cloves of garlic finely chopped

dash of pepper

egg wash for brushing pastry

olive oil for frying

In a wok, fry onion and garlic till fragrant. Add in mince beef or pork and stir fry until redness is gone. Add in potatoes, curry sauce and dash of pepper. Allow the potatoes to cook and the curry sauce is reduced to a thick and almost dried sauce. Remove from wok and allow to cool.

Take one square sheet of pastry, put one table spoon of curry mince diagonally to the square and envelope it into a triangle. Press on the sides to seal the pocket. Fold the side of the triangle up and inwards to form edgings. Use a fork, pork few holes on top of the curry puffs, egg wash and bake in a 220 c oven for 16 minutes. Remove and allow to cool before serving.

Note: Curry Puffs are great for freezing. When completely cooled, pack in air tight container and freeze. Good for storing up to a week.