- Combine the curry paste ingredients in a small bowl and set aside.
- Mix the beef mince with the curry powder and chilli powder, and let marinate.
- In a mixing bowl, combine the outer pastry ingredients together and knead into a soft dough.
- Split the dough it to 7 equal sized balls.
- In another bowl, combine the inner shell ingredients and knead until soft before once again splitting into 7 balls.
- 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.
- Cover the dough balls with a damp towel so that they don’t dry out.
- 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.
- Add the potatoes and continue to fry before adding the water and simmering for 3 mins.
- Season the filling with salt and sugar and then add the cornstarch mixed with the 2 tbsp of water.
- Continue to cook until most of the moisture has evaporated from the filling and then remove from the heat and set aside to cool.
- 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.
- Preheat an oven to 160°C and arrange the curry puffs on a baking tray lined with baking paper.
- Cook the puffs for approximately 20-30 mins or until the curry puffs have turned golden in colour. Brush occasionally with an egg wash.
- After the curry puffs have turned golden in colour, remove from the oven and allow them to cool before serving.