Curry Puffs (Makes about 18-20)
What you will need:
- 2 tbsp. Mama Tan’s Curry Powder
- 3 (approx. 250g) medium potatoes (peeled and diced small)
- 1 medium white onion (peeled and finely diced)
- 50g frozen garden peas
- 1 whole sprigs of fresh curry leaves (optional)
- 2 tbsp. cooking oil
- 1 pack frozen puff or shortcrust pastry (ready rolled)
- 100-150ml water
- 1/2 tsp. sea salt
- 1 tbsp. golden syrup (dilute with 2 tbsp. of water)
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To prepare:
- Thaw out your puff or crust pastry (follow instruction on the pack)
- Add 500ml water in the saucepan with your diced potatoes, bring to the boil and boil for 5 minutes. Drain the potatoes and set aside for later use.
- Heat oil in a wok or frying pan, fry the onions until soft but not burnt. Add pre-cooked potatoes, frozen peas, Mama Tan’s Curry Powder, water, sea salt, sugar and stir until well combined and fry until soft.
- On a lightly floured work top, roll out the pastry into a large rectangle and cut out rounds of the size of a tin baked beans using a glass or use a 3" round pastry cutter. You should get about 20 rounds (4 across and 5 down).
- Spoon tablespoonful of the filling into the middle of each round (not too much or it will burst!) and fold the pastry over. Gently press the sides to seal or crimping with a fork. Then to finish off with brushing a layer or syrup for browning, this will also add slight sweet note to the finished baked pastry.
- Repeat with all the pastry and lay on a lined baking tray about 2cm apart so they are not touching. Bake in a pre-heated oven 180 degree celcius / 350 degree Fahrenheit / Gas Mark 4 for approximately 15 minutes or until golden brown.
- Best serve them hot but serve cold as party finger food is as good too.
(Hints and tips)
Deep fry curry puffs are delicious so why not try that too? Heat some oil in a deep frying pan, medium-high heat, and deep fry the puffs, tossing continuously until golden brown.
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