Curry Puff recipe
I have to admit that my intention was to make curry puff but after 2 failed attempt at making the dough myself, I scrapped the idea and decided to use the spring roll wrapper that I have in my fridge and wrapped the filling ala-murtabak. Murtabak is an Indian Muslim dish commonly found in Malaysia, Singapore, Indonesia, Brunei and apparently in Yemen too where they are called Motabbag which means 'the folded'. I just found that out myself thanks to Wikipedia. In Malaysia, it would either come with beef or chicken filling and it has among other ingredients, egg and onion and folded with the same dough as roti pratha or roti canai.
Ingredients:-
 
  • 1 tablespoon oil
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  • 1 small onion, finely chopped
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  • 1 garlic clove, crushed
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  • 1 tablespoon mild curry paste
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  • 250 g minced beef
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  • 2 teaspoons lemon juice
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  • 1/3 cup mango chutney
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  • 1/2 cup mixed frozen peas, corn and carrot
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  • 6 sheets frozen puff pastry, thawed
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  • 1 egg, beaten
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    Curry Puff
    Directions:-
     
  • Heat the oil in a pan and add the onion and garlic.
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  • Cook until the onion is soft.
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  • Add the curry paste and cook, stirring, until fragrant.
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  • Add the mince and cook until browned and cooked through.
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  • Remove from the heat and stir in the lemon juice, chutney and vegetables.
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  • Cool mixture completely before continuing.
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  • Cut rounds from the pastry with a 10 cm cutter.
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  • Place a heaped teaspoon of beef mixture onto a round and brush the edges of the pastry with some of the egg.
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  • Fold pastry over filling and press the edges together with a fork to seal.
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  • Repeat until all the rounds and beef are used.
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  • Place puffs onto greased oven trays and brush the tops with some more egg.
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  • Cook at 190 degree C for about 15 minutes, until the pastry is golden and puffed.
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  • Serve the curry puffs on a platter with sweet chili dipping sauce.
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