Mum’s Malaysian curry puffs

"I used to help Mum make these pockets of curried mince and diced potato. In adulthood, I've added my own touches to spice them up."

Mum's Malaysian Curry Puffs Credit: Kitti Gould

• serves

  8

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 3 tbsp Malaysian curry powder
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil, plus extra for brushing on top
• 2 garlic cloves, finely diced
• 400 g lean beef mince
• 3 medium Kestrel or Sebago potatoes, peeled and cut into 1 cm dice
• 1 tsp chilli flakes, or to taste (optional)
• ¼ cup chopped coriander stems and leaves
• 4 sheets butter puff pastry
• green salad and tomato chutney, to serve

Cooling time: 20 minutes

Instructions

1. In a bowl, place the curry powder, soy sauce and Worcestershire sauce and mix into a paste.
2. Heat a large frying pan over medium-high heat. Add the oil and fry the garlic for 30 seconds or until fragrant. Add the mince and fry until browned, breaking up any lumps with a wooden spoon. Stir in the curry paste until well combined.
3. Add the potatoes and stir until well coated. Add 250 ml (1 cup) water and bring to the boil. Reduce the heat to low and simmer for 20 minutes or until most of the liquid has evaporated. The potatoes should be on the firmer side and not too soft. Stir in the chilli flakes if using and the coriander stems and leaves, then remove from the heat and allow to cool to room temperature.
4. Preheat a fan-forced oven to 200˚C. Line a large baking tray with baking paper.
5. Cut each sheet of pastry in half vertically. Place 4 generous tablespoons of the mixture in a neat pile on one side of each piece of the pastry. Fold over the pastry and crimp the edges with a fork to seal.
6. Transfer the curry puffs to the lined tray. Brush the tops with a little oil and bake for 20 minutes or until golden brown. Serve hot or cold with a garden salad and tomato chutney.

 

Photography by Kitti Gould.

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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.

Stream free On Demand

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Watch The Full Episode Here

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Watch The Full Episode Here

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