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CURRY PUFFS<br />
400g beef mince ¼ cup tomato sauce (I use spaghetti sauce)<br />
30g butter ½ cup water<br />
1 clove garlic 1 tbsp fruit chutney<br />
1 large onion, chopped Salt and Pepper<br />
¼ tsp chilli powder<br />
1 Egg yolk<br />
½ tsp ground ginger<br />
1 tbsp water, extra<br />
½ tsp turmeric<br />
3-4 sheets puff pastry, thawed<br />
2 tsp curry powder<br />
½ tsp paprika<br />
1. Heat butter in pan, add meat, onion and crushed garlic. Cook, stirring, until meat is golden<br />
brown, pushing meat with fork so that there are no hard lumps; pour off any surplus fat.<br />
2. Add chilli powder, ginger, turmeric, paprika, curry powder, tomato sauce, water, and fruit<br />
chutney. Season with salt and pepper; mix well. Simmer gently, uncovered, for 15mins or until<br />
mixture is very thick. Cool completely.<br />
3. Cut pastry sheets into 8cm rounds with pastry cutter. Brush each round with combined eggyolk<br />
and extra water.<br />
4. Place a teaspoonful of mixture on each round; fold to form a half-circle. Press edges together<br />
firmly. Brush tops with egg mixture.<br />
5. Bake in <strong>Nu</strong><strong>Wave</strong> oven on 10cm rack, level 10 for 10mins; turn and cook a further 4mins or until<br />
pastry is puffed and golden brown.<br />
This recipe is a must for entertainers! It’s a real winner!<br />
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