Oven Baked Curry Puffs
These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 54 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 puff pastry sheets
- 200 gm white potato, (peeled and diced into small cubes)
- 4 tbsp water
- 250 gm sweet potato, (peeled and diced into small cubes)
- 150 gm carrot (2 large carrots), (peeled and diced into small cubes)
- 2 tbsp vegetable oil
- 1 small brown onion, (chopped finely)
- 2 garlic cloves, (chopped finely)
- 2.5 tbsp curry powder (or to taste)
- 500 gm beef or pork mince
- 1.5 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp soy sauce
- 1 egg yolk
- 1 tbsp milk
- sweet chilli sauce ((optional))
Instructions
- 1
Prep your carrots, potato and sweet potato.
- 2
In a bowl add the potato and carrots with 2 tbsp of water. Cover it with cling wrap and cook in the microwave for 7 mins on high. Once done, pour out any excess liquid. Then cover again and set aside.
- 3
Repeat the process with the sweet potato, using 2 tbsp of water but for 6 mins in the microwave. Once done, pour out any excess liquid and then use a fork to mash. If the sweet potato is still too hard then put it in the microwave for a further minute.
- 4
In a non-stick pan on high heat, add the oil and fry the onions and garlic for roughly 30 seconds.
- 5
Add the curry powder and continue frying until fragrant.
- 6
Add the mince to the pan and with a wooden spoon, separate the mince into small chunks. Continue to cook and stir until the meat is cooked and there is no visible liquid in the pan (roughly 5 minutes).
- 7
Turn down the heat to medium - low and add the potato, sweet potato, carrots, salt, sugar, pepper and soy sauce to the pan. Combine thoroughly with a wooden spoon and cook for roughly 10 -12 minutes to reduce the filling. (Note 1)
- 8
Check the filling for seasoning and curry flavour. Adjust according to your taste and then take the pan off the stove and allow the mixture to cool down.
- 9
Take out the puff pastry from the freezer and allow 10 - 15 mins to thaw. (I recommend only taking 2 - 3 out at a time so that they don't go too soft)
- 10
Line the baking trays with baking paper.
- 11
Preheat your oven on 200 °C fan-forced / convection.
- 12
Cut the puff pastry into thirds lengthways and crossways (i.e. into 9 square pieces).
- 13
Place the pastry square in your palm with the unexposed side facing up and add the mixture using the tablespoon sized measuring spoon. (Note 2)
- 14
Fold the sides over until it is a shape of rectangle and lightly squash the sides with your thumb and index finger.
- 15
Crimp the puff with a fork and then cut a small slit (about 1 cm long) with a knife on the top of the pastry . Place the pastries on the lined baking tray.
- 16
In a small bowl, beat the egg yolk and milk. Brush the curry puffs with the egg wash.
- 17
Bake the curry puffs in the oven for 15 - 17 mins or until golden.
- 18
Let them cool on a rack.