1. In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger. 2. Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture). 3. Add potatoes, cook for further 2-4 minutes. 4. Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes). 5. You may need to add a little extra water if there is no sauce left. 6. Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften. 7. Remove from heat and cool. 8. Cut the puff pastry into 4 inch by 4 inch squares. 9. Put some filling onto one half of the square. 10. Brush edges with a little water and fold over pastry to make a rectangle or triangle shape. 11. Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern. 12. Brush the puffs with the egg wash (beaten egg). 13. Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes). 14. Arrange the curry puffs on a serving platter and serve with dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
