@Cheriben 14 June 2020

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.