Easy Baked Curry Puffs

 

You can't miss them when you walk past a Malaysian hawker stall - golden deep fried curry puffs stacked in a pile.  My less authentic version of this delectable southeast Asian treat is made simply with beef mince, onions, curry powder and shop bought puff pastry sheets.  They are baked in the oven, which is a less greasy and healthier option.  (And you might have noticed on this blog that I rarely deep fried anything.)  Plenty of these little delights can be made quickly as finger food for a party, grazing board or taken to a picnic lunch.  Malay curry powder, with key ingredients being dried red chillies, cardamom, cinnamon, cumin, coriander, fennel seeds, cloves and black peppercorns, can be purchased from most Asian grocery stores.  They are available in mild or hot varieties. 

Makes 27 curry puffs

INGREDIENTS

• 250g / 9 oz beef mince
• 2 teaspoons vegetable or olive oil
• 1 medium size potato, cooked, peeled and diced
• 1 medium size onion, finely chopped
• 1 tablespoon Malay curry powder
• ¼ teaspoon chilli powder (optional)
• 1 tablespoon light soy sauce
• ½ teaspoon sugar
• ¼ teaspoon salt
• 3 x 25cm / 10" square frozen puff pastry sheets, slightly thawed
• 1 egg, beaten

METHOD

1. Heat oil in a frying pan over medium and sauté onion for 1-2 minutes until softened.  
2. Turn the heat up to medium high.  Add the beef and cook, stirring, until browned all over.  Stir in the curry powder and chilli powder, if using.
3. Add the potato, soy sauce, sugar and salt.  Cook, stirring, for a further 1-2 minutes until ingredients are well combined.  Check the mixture for taste and curry flavour and adjust accordingly.  Remove the mixture from the pan into a bowl to cool completely. 
4. With a pastry cutter, cut 9 equal sized squares out of each pastry sheet.  Place a tablespoon of the mince mixture into the centre of each square and fold over diagonally.  Pinch 2 opposite corners together, then seal the edges by pressing firmly with your fingers to form 2 borders.   Crimp borders with the back of a fork. 
5. Transfer half the  pastries to a large baking trays.  Brush over the pastries with the beaten egg. (Keep the remaining pastries covered with a tea towel in the fridge to keep them moist and cool.)
6. Bake in a preheated 200°C/400°F oven for about 18-20 minutes or until the curry puffs are golden brown.  
7. Repeat Step 5 & 6 with the remaining pastries.  

Tip:  Use a silicone pastry mat to provide a non-stick work surface.