Curry Puffs

100g (3 ½ oz) beef or mutton

2 medium potatoes

60g (2 oz) cooked peas

1 medium onion

2 teaspoons finely chopped fresh coriander leaves

1cm (½ in) piece fresh ginger, minced

2 cloves garlic, crushed

2 teaspoons, coriander seeds

¼ teaspoon fennel (optional)

1 ½ teaspoon cumin seeds

2 dried chilies

1cm (½ in) stick cinnamon

1 clove

1 teaspoon black peppercorns

1 teaspoon turmeric powder

2 tablespoons ghee

1 small tomato

2 teaspoons salt

500g (1 lb) prepared puffed pastry

Deep-frying oil (optional)

Chop or mince beef or mutton. Peel potatoes, boil until tender, cool, and dice. Drain peas. Chop the onion finely. Pound all spices and seasonings into a paste. Heat ghee and fry onion for 3 minutes, add seasoning paste, and fry for 4 minutes. Stir in minced meat and cook until well colored. Stir in potato and peas, heat through, then add chopped tomato and salt. Cover and cook 4-5 minutes on low heat, stirring frequently to prevent sticking. Remove from heat, and cool completely.

Roll out pastry to 2 mm (1/16 in) thickness. Divide into 2 circles 10 cm (4 in) in diameter. Place a small amount of filling in each circle. Fold over to form semi-circular pastries. Stick edges down with a little milk or water. Pinch into a fluted pattern all around. Heat oil and deep fry Curry Puffs to a golden brown. Remove from oil, drain, and serve either hot or cold. Alternatively, heat oven to 200°C (400°F/Gas 6). Brush pastry tops with a little beaten egg or milk, avoiding sealed edges. Bake for 20-25 minutes. Cool slightly, then remove to wire rack.