Name: Money bags and curry puffs
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: Money bags; 1 tablespoon peanut oil; 6 green onions, finely sliced; 1 tablespoon grated ginger; 1 clove garlic, crushed; 400 gram green prawns, peeled and deveined, finely chopped; 1 tablespoon palm or brown sugar; 1 tablespoon chopped peanuts; 1 tablespoon chopped coriander; 260 gram packet gow gee wrappers; vegetable oil, for deep frying; Curry puffs; 1 tablespoon vegetable oil; 1 clove garlic, crushed; 1 teaspoon finely chopped fresh ginger; 1 onion, finely chopped; 1 tablespoon curry powder; 1/2 teaspoon ground coriander; 150 gram minced beef; 1/2 cup mashed potato; 1/4 cup chopped coriander; 2 teaspoon fish sauce; 3 sheets puff pastry, thawed; vegetable oil, for deep frying; Dipping sauce; 1 cup white vinegar; 1/2 cup caster sugar; 4 red chillies, sliced thinly; 4 clove garlic, sliced; 1 teaspoon salt

Ingredients

Money bags

1 tablespoon peanut oil

6 green onions, finely sliced

1 tablespoon grated ginger

1 clove garlic, crushed

400 gram green prawns, peeled and deveined, finely chopped

1 tablespoon palm or brown sugar

1 tablespoon chopped peanuts

1 tablespoon chopped coriander

260 gram packet gow gee wrappers

vegetable oil, for deep frying

Curry puffs

1 tablespoon vegetable oil

1 clove garlic, crushed

1 teaspoon finely chopped fresh ginger

1 onion, finely chopped

1 tablespoon curry powder

1/2 teaspoon ground coriander

150 gram minced beef

1/2 cup mashed potato

1/4 cup chopped coriander

2 teaspoon fish sauce

3 sheets puff pastry, thawed

vegetable oil, for deep frying

Dipping sauce

1 cup white vinegar

1/2 cup caster sugar

4 red chillies, sliced thinly

4 clove garlic, sliced

1 teaspoon salt

1 teaspoon lemon juice

Method

Money bags

1.In a large frying pan, heat oil on high. Sauté onions, ginger and garlic for 1 minute, until aromatic.

2.Add prawns. Sauté for 1-2 minutes, until they change colour. Transfer to a bowl. Stir through sugar, peanuts and coriander.

3.Place heaped teaspoons in centre of wrapper. Scrunch into a “money bag” shape.

Curry puffs and dipping sauce

4.In a large frying pan, heat oil on high. Sauté garlic and ginger for 1 minute. Add onion, curry powder and coriander. Cook for 2-3 minutes, until onion is tender.

5.Add mince. Cook for 5-7 minutes, until browned, breaking up with a spoon as it cooks. Stir through potato, coriander and sauce. Cool completely.

6.Using a 7.5cm cutter, cut 9 circles from each sheet of pastry. Place a heaped teaspoon of beef mixture in the middle of each. Brush wedge with a little water. Fold pastry over to form a semi-circle and pinch edges together to seal.

7.To make the dipping sauce; combine all ingredients in a saucepan. Stir over a low heat for 1-2 minutes, until sugar dissolves. Bring to boil. Simmer for 10-15 minutes, until thickened. Cool.

8.Fill a deep pan 1/3 full of oil. Heat on medium until a cube of bread sizzles immediately. Deep-fry curry puffs and money bags a few at a time for 2-3 minutes, until crisp and golden. Drain on paper towel. Serve immediately with dipping sauce.

This recipe makes 18 money bags. This recipe makes 27 curry puffs. There are 30 gow gee wrappers in each packet. Wrap any unused wrappers in plastic and freeze until required. You will need 1 large potato to get 1/2 cup mashed potato.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Money bags

Curry puffs and dipping sauce

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