How to cook curry puffs?

How to cook curry puffs?

• Answer:

  Makes 20 Ingredients 1 tablespoon canola oil 1 brown onion, finely chopped 400g chicken mince 1 large sebago potato, peeled, cut into 1cm cubes 1/4 cup soy sauce 2 tablespoons mild curry powder 2 teaspoons ground chilli powder vegetable oil, for deep-frying sweet chilli sauce, to serve Pastry 3 cups plain flour 200g chilled butter, chopped 2 egg yolks Method Heat canola oil in a non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up mince, for 4 minutes or until browned. Add potato and cook, stirring, for 1 minute. Combine soy sauce, 2 tablespoons water, curry powder and chilli powder in a jug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Set aside to cool completely. Make pastry: Place flour, butter and 1/2teaspoon salt in a food processor. Process until mixture resembles breadcrumbs. Add egg yolks and 1/4 cup water. Process until just combined. Turn dough onto a lightly floured surface. Knead until smooth. Wrap in greaseproof paper and refrigerate for 30 minutes. Cut dough in half. Press each half into a disc. Roll each piece of dough between 2 sheets baking paper until 5mm thick. Using an 11.5cm biscuit cutter, cut 10 rounds from each pastry half. Spoon 1 tablespoon mince mixture into centre of each pastry round. Fold pastry in half to enclose mixture, folding edges over to seal. Half-fill a large saucepan or wok with vegetable oil. Heat over medium-high heat until hot. Deep-fry curry puffs, in batches, for 1 to 2 minutes or until pastry is golden. Transfer to a wire rack to drain. Serve hot with chilli sauce. Notes & tips Get the most out of summer with salad recipes, the barbecue recipes collection, picnic recipes and plenty of low kilojoule recipes for a top start to the New Year on Taste.com.au Source Super Food Ideas - March 2006, Page 56