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Curry Puffs


Recipe Ingredients

2 tablespoons 30mlDry sherry
1 tablespoon 15mlSoy sauce
2 teaspoons 10mlChile garlic sauce - (to 3)
2 teaspoons 10mlCurry powder - (to 3)
1 teaspoon 5mlSugar
2 teaspoons 10mlVegetable oil
1/2 cup 31g / 1.1ozChopped onion
8 oz 227gGround beef
3   Green onions - chopped
1/4 cup 15g / 0.5ozCornstarch - mixed with
3 tablespoons 45mlWater
1   Box puff pastry dough - (17.3 oz)
  = (2 sheets per box)
1   Egg yolk - beaten with
1 teaspoon 5mlWater

Recipe Instructions

In small bowl combine sherry, soy sauce, chile garlic sauce, curry powder and sugar; set aside.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add onion; stir-fry for 1 minute or until soft and translucent. Add beef; stir-fry for 2 minutes or until browned. Add green onions and sauce; bring to a boil.

Stir cornstarch mixture until smooth. Add to wok; cook, stirring, until sauce thickens and is reduced. Transfer mixture to a bowl and let cool.

On a clean, lightly floured surface, roll puff pastry dough to 12-inch by 10-inch rectangle. Use a cookie cutter to make (24) 3-inch rounds.

Fill center of each round with about 2 teaspoons beef mixture. Moisten edges of round with water and fold in half. Using a fork, crimp edges to seal.

Arrange pastries 1-inch apart on a baking sheet lined with parchment paper. Brush top lightly with egg wash. Bake in a 375 degree oven for 20 minutes or until golden brown.

This recipe yields 24 pieces

Source:
Martin Yan for Best Foods

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