Mild Curry Puffs

These delicious curry puffs can be made with 

shop-bought puff pastry, 

as long as you use all-butter pastry. 

If you prefer to make your own pastry, 

then use flaky pastry or puff pastry. 

Ingredients:
500g ready-made puff pastry

Filling:
150g beef or lamb mince
80ml sweetcorn
1 red chilli
1 cm root ginger, grated
2 cloves of garlic, grated
10ml mild curry powder
a handful of coriander leaves, chopped
2-3 curry leaves, shredded
1 small onion, chopped fine
2.5ml salt
1 egg, beaten for egg wash
10ml sunflower oil

Method:

Add the oil to a frying pan and sauté the onions, garlic and ginger until soft, but not coloured. I add the salt at this stage, which helps them to soften by drawing out their liquid into the pan. This also prevents them caramelising. 

Add the curry powder and mix through the onions. Now add the beef or lamb mince and stir until browned.

Add the sweetcorn and combine with the mince mixture.

Take off the heat and allow to cool for 20-30 minutes. If the filling is too hot when put into the pastry, the pastry melts, stretches and breaks. When the filling has cooled completely, add the coriander and mix through.

Preheat the oven to 220C.

Roll out your pastry to 3-4mm thick. Cut the pastry into 7-8cm squares.

Place a tablespoon of filling in the middle of each square, being careful not to allow the filling to spill over the edges. Brush the edges with beaten egg. Fold the pastry over to form a triangle and seal along the edges with a fork. Use a sharp knife to make a tiny cross on the top of each puff to allow the steam to vent while cooking before you egg wash the top of each pastry. 

Place the pastries on a baking tray and put in the oven for 15 minutes, or until golden brown. 

Remove from the oven and allow to cool enough to take them off the tray. Place the pies on a cooling rack and serve them warm. They are nice warm than piping hot, then you get to taste them, and they are delicious.

Enjoy!