Beef Potato Curry Puffs

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These puffs are a delight, from the golden pastry case to the spiced meat interior.

The ingredient of Beef Potato Curry Puffs

• 2 tablespoons vegetable oil
• 1 small brown onion finely chopped
• 1 garlic clove crushed
• 1 tablespoon korma curry paste
• 100g beef mince
• 1 small red delight potato peeled finely chopped
• 3 sheets 25 x 25cm frozen puff pastry just thawed
• vegetable oil to deep fry

The Instruction of beef potato curry puffs

• heat the oil in a wok over medium high heat until just smoking stir fry the onion and garlic for 3 minutes or until soft add curry paste stir fry for 1 minute or until aromatic add beef and potato stir fry for 8 minutes or until mince is browned and potato is just tender set aside for 30 minutes to cool
• use a 7cm diameter round pastry cutter to cut 8 discs from each pastry sheet spoon 1 heaped teaspoon of mince mixture in the centre of each disc brush edges with water fold in half and pinch edges together to seal
• add oil to a saucepan to reach a depth of 10cm heat to 190u00bac over medium high heat when the oil is ready a cube of bread will turn golden in 10 seconds deep fry 6 curry puffs for 3 4 minutes or until golden transfer to a tray lined with paper towel repeat in 3 more batches with the remaining curry puffs reheating the oil between batches

Nutritions of Beef Potato Curry Puffs

calories: 370 45 calories
calories: 32 grams fat
calories: 8 grams saturated fat
calories: 15 grams carbohydrates
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calories: 5 grams protein
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