Quick and easy

“Curry puff is a snack of Southeast Asian origin. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or bakedpastry shell, and it looks like the Portuguese stuffed bread called Empanada. The curry is quite thick to prevent it from oozing out of the snack.Curry puffs are enjoyed throughout, Brunei, Malaysia, Indonesia, Singapore, Thailand and India.”

This delicious little snack is famously made by my grandma and a few aunties. Incredibly quick to make, especially nice to snack on when having a big group of friends before having a dinner party.

You will need:

1 tablespoon oil (rice brand, vegetable or canola)
1 packet of minced beef
1 onion
3 tablespoon curry powder
1 big potato or sweet potato
4 tablespoon of green peas
1 egg  for the egg wash
Pre-made puff pastry

Home made puff pastry:
225g plain flour, plus extra for rolling out
1/2 teaspoon salt
250g unsalted butter, cold but not rock hard
150ml cold water
*To be folded 6times and cooled for 15 mins after each roll

Start by making the filling by chopping the potatoes into brunoise shapes (if using sweet potato, pre boil till soft then smash with a fork). In a wok, pre-heat some oil sweating the finely chopped onion till soft, then add in the minced beef on medium to high heat. Thoroughly mix in the curry powder seasoned with salt before adding in the potatoes or sweet potato. Drizzle a little bit of water into the filling then covering the wok with a lid, leave it to simmer on medium to low heat till the meat is cooked which is 15-20 minutes. Season the filling with more curry powder if need be, lastly add green peas into the mix before leaving it aside to cool.
With your home made or pre-made puff pastry, roll it out and cut the pastry to the shape you like. Add a tablespoon of filling in the middle of the pastry and ceiling it gently with a fork, brushing the top with a beaten egg. Bake the pastry on a 180 degrees till golden and flaky. Eat the curry puff right away.