Poh’s Curry Puffs
I am a huge fan of Curry Puffs. I am also a fan of TV chef and past Masterchef contestant Poh Ling Yeow. This is one of her recipes. Rather than deep frying them I have cooked them in the oven.
You could make these while you are away in your caravan but working with store bought puff pastry in a confined space is difficult. It’s probably better to make them at home, cook and freeze them, then take them on your caravan trip. Pop them in the oven frozen and cook just in time for your evening Happy Hour.
Serve with Sweet Chiili Sauce or Mint Chutney.
Poh’s Curry Puffs
Ingredients
- 2 tbsp Vegetable Oil
- 1/2 large Brown Onion peeled & diced very finely
- 2-3 tsp Curry Powder I used 1 tsp Keens Curry Powder + 1 tsp Roasted Curry Powder
- 250 g Chicken Mince
- 100 g Sweet Potato peeled & finely diced
- 1 medium Potato peeled & finely diced
- 1/2 tsp Sugar
- 1 tsp Salt
- 2 sheets Frozen Puff Pastry
- 1 tbsp Milk for sealing the puff pastry when you fold it over
- 1 Egg lightly beaten for use as egg wash
Instructions
- To make the filling, heat the oil in a medium size non-stick fry pan over a medium heat. Sauté the onions for about 2 minutes or until soft and golden. Add the curry powder and cook for about 10 seconds or until toasted and fragrant. Add the chicken mince and stir fry until cooked. Then add the remaining ingredients and stir fry for about 5 minutes or until the potatoes are tender.
- Take 2 sheets of frozen puff pastry out of the freezer to thaw, covered with a tea towel to avoid them drying out.
- Spread the filling mixture out on a plate to cool, then cover with cling film and rest in the fridge for about 30 minutes.
- One sheet at a time, use a pastry cutter to cut 20 circles in the puff pastry sheets. Lay them out on baking paper on a tray, cover with cling film and put back into the fridge to keep cool and moist.
- Taking out 4 circles at a time, place a teaspoon of the filling mixture into the middle of each circle. Brush the edge of each circle with milk then fold each circle over to form the curry puff, Crimp the edges together with a fork. Then place the Curry Puffs back into the fridge until ready to cook.
- Preheat your oven or camp oven to 180 deg C. Place the Curry Puffs on a tray, brush the top side of the Curry Puffs with the egg wash and place in the oven for 15 minutes. Then turn the Curry Puffs over, brush with the egg wash and place back in the oven for another 15 minutes or until goldne brown.
- Serve immediately with sweet and sour sauce.