Deep Fried Curry Puffs

1. 1

   On a medium heat, fry off curry paste until fragrant.

2. 2

   Add onion and fry until translucent.

3. 3

   Add Beef mice and cook until browned.

4. 4

   Add water and cook until the mixture reduces to a dry consistancy.

5. 5

   Take off the heat and put aside until cooled (this step can be done a day ahead or frozen until needed).

6. 6

   Lay out puff pastry and cut into 4 portions (a circular pastry cutter works well also).

7. 7

   Spoon 1 tablespoon of the mix into each pastry square.

8. 8

   Fold one corner over to its diagonal counterpart and press down with a fork (or pinch for a more decorative finish).

9. 9

   Ensure all the sides are closed, or the mince will escape while frying.

10. 10

    Brush with the beaten egg and prick with a fork to help release air wile cooking.

11. 11

    Repeat this process until all the pastry or mice is used (I usually get about 16 from one lot of mice, but 8 is plenty for 4 people, so feel free to freeze any left over mince).

12. 12

    Deep fry until golden and crispy.

13. 13

    Serve individually with a dipping sauce of your choice as an entree, or serve with a side salad or rice as a main meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.