Name: Curry puffs
Cook time: 60 min
Total time: 60 min
Ingredients: Sweet chilli dipping sauce; 12 fresh small red thai chillies, chopped coarsely; 8 clove garlic, quartered; 2 cup (500ml) white vinegar; 1 cup (220g) caster sugar; 2 teaspoon salt; 2 teaspoon tamarind concentrate; 2 teaspoon peanut oil; 2 teaspoon finely chopped coriander root; 2 green onions, chopped finely; 1 clove garlic, crushed; 100 gram beef mince; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 2 teaspoon fish sauce; 1 tablespoon water; 1/2 cup (110g) mashed potato; 2 sheets ready-rolled frozen puff pastry; 1 egg, beaten lightly; vegetable oil, for deep-frying

Curry puffs

Spicy, tasty and incredibly moreish, these little puffs are perfect for parties or as a scrumptious starter.

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Makes 8 Item

Cook

Ingredients

Sweet chilli dipping sauce

12 fresh small red thai chillies, chopped coarsely

8 clove garlic, quartered

2 cup (500ml) white vinegar

1 cup (220g) caster sugar

2 teaspoon salt

2 teaspoon tamarind concentrate

2 teaspoon peanut oil

2 teaspoon finely chopped coriander root

2 green onions, chopped finely

1 clove garlic, crushed

100 gram beef mince

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 teaspoon fish sauce

1 tablespoon water

1/2 cup (110g) mashed potato

2 sheets ready-rolled frozen puff pastry

1 egg, beaten lightly

vegetable oil, for deep-frying

Method

1.To make the sweet chilli dipping sauce; place ingredients in medium saucepan, stir over heat without boiling until sugar is dissolved; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until slightly thickened. Cool 5 minutes; blend or process until smooth.

2.Heat peanut oil in wok; stir-fry coriander root, onion, garlic and beef until beef is changed in colour. Add turmeric, cumin and ground coriander; stir-fry until fragrant. Add sauce and the water; simmer, uncovered, until mixture thickens. Stir in potato; cool.

3.Using 9cm cutter, cut four rounds from each pastry sheet. Place 1 level tablespoon of the filling in centre of each round; brush around edge lightly with egg. Fold pastry over to enclose filling, pressing edges together to seal.

4.Just before serving, heat vegetable oil in large saucepan; deep-fry curry puffs, in batches, until crisp and browned lightly. Drain on absorbent paper; serve with sweet chilli dipping sauce.

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