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Beef curry puffs

Serves 6
Preparation Time 25
Cooking Time 10

Ingredients

500 gbeef mince
1large onion, finely chopped
2cloves garlic, crushed
2 tbspmild curry paste
2 tspgrated ginger
1 1/2 cupsbeef stock
400 mlcan coconut milk
2 tbspbrown sugar
1 kgpkt ready-rolled puff pastry sheets (6 sheets), thawed
plain thick yoghurt and cucumber to serve

Method

1Place beef mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince. Return first batch of mince to frypan.
2Add the onion, garlic, curry paste and ginger, cook stirring for 1 minute. Add stock and coconut milk. Bring to the boil, reduce heat and simmer for 20 minutes. The mince mixture should be fairly thick. Remove from heat and cool.
3Preheat oven to 200'C. Work with one pastry sheet at a time. Cut each pastry sheet in half vertically, three times, to give four equal strips.
4Place a tablespoon of cooled beef mince mixture on the bottom right-hand corner of each strip. Then fold the corner over to form a triangle. Keep folding, retaining the triangular shape with each fold, until you reach the top of the strip.
5Place the triangles on a baking tray lined with baking paper. Bake for 10 minutes or until curry puffs are puffed and golden. Serve with plain yoghurt and chopped cucumber.

Tips

It's important to cool the beef mixture before making into curry puffs with the pastry. The puff pastry will then puff up and become golden brown and crisp.

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