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Curry Puffs
Ingredients
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400 gram (14 ounce) puff pastry
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Milk to glaze
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1 tablespoons oil
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1 small onion, sliced
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225 gram (8 ounce) minced beef
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1 teaspoon Ground Coriander
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large pinch Cayenne Chilli Pepper
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1 teaspoon Garam Masala Powder
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¼ teaspoon Fenugreek Ground
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1 teaspoon Turmeric Powder
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½ teaspoon Cinnamon Ground
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100 gram (4 ounce) frozen peas, defrosted
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100 gram (4 ounce) sweetcorn
Key Products
Instructions
- 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
- 2 Heat the oil in a large pan and fry the onion until soft. Add the minced beef, stir in the Spices and fry for 10 minutes until the mixture is very dry. Stir in the peas and sweetcorn and cool.
- 3 Roll out the pastry very thinly and cut into small circles (side plate size). Cut in half. Place spoonfuls of the filling in the middle of each half circle, fold over and seal with water. Brush with milk and bake for 20 minutes until golden. Serve with chutney.
- 4 These Indian spiced puffs are great hot or cold and are ideal for picnics.
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