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Baked Curry Beef Puff

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

2 teaspoons 10mlCornstarch - dissolved in
1 tablespoon 15mlWater
1 teaspoon 5mlChili sauce
1/2 teaspoon 2.5mlSesame oil
1 teaspoon 5mlCurry powder
1 teaspoon 5mlTurmeric powder
3/4 teaspoon 3.8mlSalt
1/2 teaspoon 2.5mlSugar
1/8 teaspoon 0.6mlFreshly-ground black pepper
1/8 teaspoon 0.6mlChinese five-spice powder
  For The Filling
2 teaspoons 10mlVegetable oil
1/3 cup 20g / 0.7ozFinely-diced onion
1 teaspoon 5mlMinced garlic
1 teaspoon 5mlMinced ginger
1/4 cup 36g / 1.3ozFinely-diced peeled russet potato
1/4 cup 27g / 1ozGrated carrot
1/2 lb 227g / 8ozGround beef
  For The Puffs
1   Packge frozen puff pastry dough - (17 oz) - defrosted
2   Eggs yolks - lightly beaten with
2 teaspoons 10mlWater

Recipe Instructions

In small bowl combine cornstarch solution, chili sauce, sesame oil, curry powder, tumeric powder, salt, sugar, black pepper and 5-spice powder.

For the Filling: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion, ginger, and garlic; stir-fry until the onion is tender, about 1 minute. Add the potato and carrot and stir-fry until they are almost tender, about 3 minutes. Add the ground beef and stir-fry until it is broken up and no longer pink, about 2 minutes. Add the seasoning mixture and mix well. Scoop the filling from the wok and cool completely before continuing.

For the Puffs: Preheat the oven to 375 degrees.

Roll out each sheet of dough on a lightly floured surface to 1/8-inch thick. Cut the dough into 3-inch rounds with a cookie cutter or tumbler. Place about 1 tablespoon of stuffing in center of each round. Moisten the edges of dough with the tip of your finger dipped in water. Fold the dough in half to enclose the filling. Press the edges together firmly to seal, then crimp the edges with the tines of a fork.

Place the pies 2 inches apart on an ungreased baking sheet. Brush the tops with egg yolk mixture. Bake until golden brown, 12 to 15 minutes. Serve hot.

Source:
"MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 2: - Specialties Dim Sum) - from the TV FOOD NETWORK CANADA"

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