Mince beef and potato curry puffs

This is my version of Malaysia's popular street food snack karipaps, or curry puffs, using beef, potatoes and store-bought pastry.

Beef and potato curry puffs. Credit: Malaysia Gourmet

• serves

  8

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 2 sheets store-bought short crust pastry
• Vegetable oil, for frying
• Salt

Filling

• 1 onion, chopped
• 400 g beef mince
• 2 desiree potatoes, cooked, peeled and diced
• 1 tbsp Malaysian curry powder
• ½ tsp caster sugar
• 1 tbsp light soy sauce

Instructions

1. Heat one tablespoon of oil in a large frying pan and fry off the onion for a minute to soften.
2. Add the beef and cook, seasoning with salt, stirring regularly until browned all over. Add the potato and curry powder, caster sugar and soy sauce. Cook for a further 2-3 minutes then take off the heat to cool.
3. Using a round biscuit cutter, cut out circles of pastry that are approximately 8 cm wide. Place a spoonful of the mince mixture into the centre and fold over into a half-moon shape. Crimp border to seal the mixture in. Chill in fridge until ready to fry.
4. Heat oil to 170°C in a pot or wok. In batches, fry the curry puffs for 3-4 minutes or until pastry is a deep golden colour. Drain on paper towel.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.