Name: Curry Puffs Recipe
Total time: 50 min
Yield: 2
Cuisine: Indian

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Dip these golden beef and veg curry puffs into a cool cucumber sauce for a tasty homemade snack. 

How to make Curry Puffs Recipe

Taste

Crawler

Indian

<p>Dip these golden beef and veg curry puffs into a cool cucumber sauce for a tasty homemade snack. </p>

Vegetable Oil

Coles australian 3 star beef mince

Washed potato,  peeled,  finely chopped

Carrot,  peeled,  finely chopped

Mild curry paste

Frozen peas

Sheets puff pastry,  just thawed

Vegetable or canola oil,  extra,  to deep-fry

White Vinegar

Caster sugar

Lebanese cucumber,  seeded,  finely chopped

To make the cucumber dipping sauce, combine vinegar, sugar and 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 1

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 2

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 3

Add enough extra oil to a wok or saucepan to reach a depth of 6cm. Heat to 190c 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 4

Add the cucumber and coriander to the vinegar mixture. Serve curry puffs on a serving platter with cucumber dipping sauce.

step 5

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