Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons sunflower oil
- 1/2 small onion, finely chopped
- 3 cloves garlic, crushed
- 1teaspoons grated fresh root ginger
- 1 red chilli, deseeded and finely chopped
- 2tablespoons hot curry powder
- 75grams minced chicken
- 100grams mashed potato
- 4tablespoons fresh coriander, chopped
- 2 sheets ready-rolled puff pastry
- 1 egg, lightly beaten
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1660kJ / 398Cal
1660 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
11.6grams
Fat
20.4grams
Carbs
40.5grams
Sugars
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy our delicious curry puffs recipe. These pastries filled with a savoury curry and vegetable filling are perfect for any occasion. Try them today.
Method
Step 1 of 4
Heat the sunflower oil in a wok and add the onion, garlic, ginger and chilli. Stir-fry over a medium heat for 2-3 minutes and then add the curry powder and minced chicken. Stir-fry over a high heat for a further 4-5 minutes or until the meat is browned and just cooked through.
Step 2 of 4
Transfer the mixture to a bowl and add the mashed potato and coriander and stir to mix well. Season and set aside.
Step 3 of 4
Use a 7.5 cm cutter to make 8 rounds of puff pastry. Place a large spoonful of the mince mixture into the centre of each pastry round. Brush around the edges of the pastry with the beaten egg, then fold the pastry over to enclose the filling. Using the tines of a fork, press and crimp the edges to seal.
Step 4 of 4
Pour sunflower oil into a wok until one-third full and heat to 180-190°C or until a cube of bread browns in 30 seconds. Deep-fry the puffs in batches for 2-3 minutes or until puffed up and golden. Drain on kitchen paper and serve immediately with tomato ketchup, if liked.
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