Name: Curry puffs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium potato, cut into 2cm pieces; 1 tablespoon vegetable oil; 1 medium white onion, finely chopped; 450 gram beef mince; 1/2 cup frozen pea and corn mix, thawed; 1 tablespoon mild curry powder; 1 tablespoon barbecue sauce; 3 sheets frozen puff pastry, thawed; 1 egg yolk, lightly beaten; 1 tablespoon poppy seeds; mixed salad and bought mango chutney, to serve

Curry puffs

Moreish curry puffs that are packed full of flavour! Watch these beef mince pastries fly off the platter. They are the perfect finger food, served with mango chutney and fresh salad.

Serves 4

Prep

20M

Cook

30M

Total

50M

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Ingredients

1 medium potato, cut into 2cm pieces

1 tablespoon vegetable oil

1 medium white onion, finely chopped

450 gram beef mince

1/2 cup frozen pea and corn mix, thawed

1 tablespoon mild curry powder

1 tablespoon barbecue sauce

3 sheets frozen puff pastry, thawed

1 egg yolk, lightly beaten

1 tablespoon poppy seeds

mixed salad and bought mango chutney, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. In a small saucepan, cover potato with cold water and bring to the boil. Boil 10 minutes or until tender. Drain.

2.Heat oil in a large frying pan over moderate heat. Add onion; cook and stir for 3-4 minutes or until soft. Add mince; cook, stirring with a wooden spoon to break up lumps, 5 minutes or until browned. Add potato, pea and corn mix, curry powder and sauce. Season with salt and pepper. Cool slightly.

3.Using a 12cm round pastry cutter, cut 12 rounds from pastry. For each puff, place 2 tablespoons mince mixture on centre of a pastry round. Fold pastry over to enclose filling. Pinch edge to seal. Place on prepared trays. Brush with egg yolk. Sprinkle with poppy seeds. Bake 20 minutes or until golden brown. Serve curry puffs with salad and chutney.

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