I’ve yet to meet someone who doesn’t love curry puffs. Flaky or crispy, these delicious golden morsels of meat and potato are just packed full of flavour and earthy spices….yuumm, just thinking about it makes my mouth water!
Traditionally, curry puffs are a little tedious to make, especially the flaky kind. But this recipe is a super simple version because we’ll be using a secret ingredient……Puff pastry!
It’s not quite like how Grandma makes it, but it’s really tasty and quick….and that’s what counts right?
- 500 grams of chicken or beef mince
- 1 medium cinnamon stick
- 6-8 cloves
- 1 medium onion – minced
- 2 medium potatoes – cubed
- Curry leaves
- Curry powder – combined with 2-3 tablespoons of hot water to form a paste
- Hot water
- 1 egg
- Puff pastry – I use Borg’s
- Pre-heat the oven to 180 degrees Celsius. Line a baking tray either with some baking paper or aluminium foil and set aside.
- In a large frying pan, heat up some oil, roughly 1 tablespoon. When it’s hot, add the minced onions and fry until soft and brown. Add in the curry paste, cloves and curry leaves and fry until fragrant, roughly 3-4 minutes.
- Then add the cubed potatoes and meat and cook until the potatoes are soft, around 5 minutes. By this time the meat should have cooked as well. Add salt to taste.
- Once your filling is done, scoop it out of the pan onto a dish and leave it to cool. It’ll be easier to handle when spooning it into your curry puffs.
- While you’re waiting for the filling to cool, prepare the puff pastry by cutting the sheets into 4 equal squares. Try not to handle it too much as it can get pretty sticky!
- Now you’re ready to fill those curry puffs! Take 1 of the squares and spoon in around 1 to 1.5 tablespoons of filling. Smear a little water on the edges before you seal it so it sticks better. Use a fork to press down all around the edges (both to seal and to add a little pattern).
- In a small bowl, crack the egg and beat it. Place the curry puffs on the baking tray and brush the tops with the beaten egg.
- Pop the curry puffs into the oven and bake until the puff pastry puffs up (no pun intended) and turns golden brown, about 15 minutes. Remove from the oven and serve!
Tip #1: Puff pastry can get sticky and soft pretty quickly in our humid weather so leave it in the fridge up until the last minute when you need to cut it. It’ll also easier to cut into squares.