Curry Puffs Recipe - Cooking Index
Curry Puffs Recipe - Cooking Index
| 2 tablespoons | 30ml | Dry sherry |
| 1 tablespoon | 15ml | Soy sauce |
| 2 teaspoons | 10ml | Chile garlic sauce - (to 3) |
| 2 teaspoons | 10ml | Curry powder - (to 3) |
| 1 teaspoon | 5ml | Sugar |
| 2 teaspoons | 10ml | Vegetable oil |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 8 oz | 227g | Ground beef |
| 3 | Green onions - chopped | |
| 1/4 cup | 15g / 0.5oz | Cornstarch - mixed with |
| 3 tablespoons | 45ml | Water |
| 1 | Box puff pastry dough - (17.3 oz) | |
| = (2 sheets per box) | ||
| 1 | Egg yolk - beaten with | |
| 1 teaspoon | 5ml | Water |
In small bowl combine sherry, soy sauce, chile garlic sauce, curry powder and sugar; set aside.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add onion; stir-fry for 1 minute or until soft and translucent. Add beef; stir-fry for 2 minutes or until browned. Add green onions and sauce; bring to a boil.
Stir cornstarch mixture until smooth. Add to wok; cook, stirring, until sauce thickens and is reduced. Transfer mixture to a bowl and let cool.
On a clean, lightly floured surface, roll puff pastry dough to 12-inch by 10-inch rectangle. Use a cookie cutter to make (24) 3-inch rounds.
Fill center of each round with about 2 teaspoons beef mixture. Moisten edges of round with water and fold in half. Using a fork, crimp edges to seal.
Arrange pastries 1-inch apart on a baking sheet lined with parchment paper. Brush top lightly with egg wash. Bake in a 375 degree oven for 20 minutes or until golden brown.
This recipe yields 24 pieces
Source:
Martin Yan for Best Foods
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