Curry Puffs Recipe - Cooking Index
Curry Puffs Recipe - Cooking Index
| 1 | For two-crust pastry | |
| 2 cups | 125g / 4.4oz | Finely chopped cooked lamb |
| 1 tablespoon | 15ml | Curry powder |
| 1 tablespoon | 15ml | Syrup from chutney |
| 1 teaspoon | 5ml | Season all |
| 1/4 cup | 59ml | Condensed cream of mushroom - soup, undiluted |
Crisp little bite sized pastries filled with an exotic curry meat stuffing, called "Samosas" in India.
Fat for deep fat frying Make pastry using your favorite recipe or package mix. Roll thin. Cut out circles using a round cookie cutter 3 inches in diameter.
Mix together remaining ingredients. Place 1 heaping teaspoon of the mixture on each circle of dough. Fold over to make a semicircle; thoroughly seal edges by pressing with the tines of a fork.
Fry in deep fat, 375F, 4 minutes or until golden brown.
You may make these ahead of time and heat in oven when ready to serve.
Makes about 3 dozen.
Source:
Spices of the World Cookbook by McCormick Shared by: Sharon Stevens
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