Feeding a crowd? Make these Curry puffs for a mouthwatering starter. Crispy, flaky and perfectly paired with a cucumber sauce, they’re guaranteed to hit the spot.
Makes3636
Cook time30 mins30 minutes
Prep time20 mins20 minutes, (+ cooling time)
(+ cooling time)
Ingredients
1 tsp vegetable oil
200g Coles Australian 3 Star Beef Mince
1 washed potato, peeled, finely chopped
1/2 carrot, peeled, finely chopped
2 tbs mild curry paste
1/3 cup (40g) frozen peas
4 sheets puff pastry, just thawed
Vegetable oil, extra, to deep-fry
Cucumber dipping sauce
1/2 cup (125ml) white vinegar
1/2 cup (110g) caster sugar
1 Lebanese cucumber, seeded, finely chopped
1/4 cup coarsely chopped coriander
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Method
Step 1
To make the cucumber dipping sauce, combine vinegar, sugar and ½ cup (125ml) water in a small saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 mins or until syrup thickens. Set aside to cool completely.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add potato and carrot. Cook, stirring, for 5 mins or until potato is tender. Add the curry paste and peas and cook for 2 mins or until heated through. Set aside to cool.
Step 3
Use a 7cm round pastry cutter to cut 9 discs from each pastry sheet. Place 2 tsp of the mince mixture in the centre of each disc. Brush edges with water and fold in half to enclose filling. Pinch edges together to seal.
Step 4
Add enough extra oil to a wok or saucepan to reach a depth of 6cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden in 10 secs). Add 6 curry puffs and cook for 3 mins or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 5 more batches with remaining curry puffs.
Step 5
Add the cucumber and coriander to the vinegar mixture. Serve curry puffs on a serving platter with cucumber dipping sauce.
Feeding a crowd? Make these Curry puffs for a mouthwatering starter. Crispy, flaky and perfectly paired with a cucumber sauce, they’re guaranteed to hit the spot.
Method
Step 1
To make the cucumber dipping sauce, combine vinegar, sugar and ½ cup (125ml) water in a small saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 mins or until syrup thickens. Set aside to cool completely.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add potato and carrot. Cook, stirring, for 5 mins or until potato is tender. Add the curry paste and peas and cook for 2 mins or until heated through. Set aside to cool.
Step 3
Use a 7cm round pastry cutter to cut 9 discs from each pastry sheet. Place 2 tsp of the mince mixture in the centre of each disc. Brush edges with water and fold in half to enclose filling. Pinch edges together to seal.
Step 4
Add enough extra oil to a wok or saucepan to reach a depth of 6cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden in 10 secs). Add 6 curry puffs and cook for 3 mins or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 5 more batches with remaining curry puffs.
Step 5
Add the cucumber and coriander to the vinegar mixture. Serve curry puffs on a serving platter with cucumber dipping sauce.
