Directions

To Prep

1. Combine the curry paste ingredients in a small bowl and set aside.
2. Mix the beef mince with the curry powder and chilli powder, and let marinate.
3. In a mixing bowl, combine the outer pastry ingredients together and knead into a soft dough.
4. Split the dough it to 7 equal sized balls.
5. In another bowl, combine the inner shell ingredients and knead until soft before once again splitting into 7 balls.
6. Roll out one of the outer shell ball enough so that they can be used to wrap one of the inner ball and repeat with the remaining dough.
7. Cover the dough balls with a damp towel so that they don’t dry out.
8. Saute the onions in a frying pan before adding the curry paste and cooking until fragrant. Add the seasoned minced meat and continue to fry until cooked through.
9. Add the potatoes and continue to fry before adding the water and simmering for 3 mins.
10. Season the filling with salt and sugar and then add the cornstarch mixed with the 2 tbsp of water.
11. Continue to cook until most of the moisture has evaporated from the filling and then remove from the heat and set aside to cool.
12. Dust one ball of dough with flour and roll out to a thickness of about 2 cm. Place a tbsp of the filling in to the centre, fold, seal and set aside. Repeat with the rest of the dough.

To Cook

1. Preheat an oven to 160°C and arrange the curry puffs on a baking tray lined with baking paper.
2. Cook the puffs for approximately 20-30 mins or until the curry puffs have turned golden in colour. Brush occasionally with an egg wash.
3. After the curry puffs have turned golden in colour, remove from the oven and allow them to cool before serving.