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beef

Beef curry puffs


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Serves

6

Prep Time

25

Cook Time

10

Ingredients

500 g beef mince
1 large onion, finely chopped
2 cloves garlic, crushed
2 tbsp mild curry paste
2 tsp grated ginger
1 1/2 cups beef stock
400 ml can coconut milk
2 tbsp brown sugar
1 kg pkt ready-rolled puff pastry sheets (6 sheets), thawed
plain thick yoghurt and cucumber to serve

Method

1 Place 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.
2 Add 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.
3 Preheat 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.
4 Place 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.
5 Place 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

1 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.