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1
In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
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2
Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
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3
Add potatoes, cook for further 2-4 minutes.
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4
Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
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5
You may need to add a little extra water if there is no sauce left.
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6
Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
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7
Remove from heat and cool.
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8
Cut the puff pastry into 4 inch by 4 inch squares.
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9
Put some filling onto one half of the square.
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10
Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
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11
Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
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12
Brush the puffs with the egg wash (beaten egg).
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13
Bake in a preheated oven 185u00b0C until a nice golden colour. (about 10 minutes).
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14
Arrange the curry puffs on a serving platter and serve with dipping sauce.
