Mince Beef Potato Curry Puff

Cook Time 45 minutes

Servings makes 16 curry puffs

Ingredients

2 sheets of store-bought short crust pastry

Vegetable oil, for frying

Salt

Filling

1 onion, chopped

400g beef mince

2 desiree potatoes, cooked, peeled and diced

1 tbsp Malaysian curry powder

½ tsp caster sugar

1 tbsp light soy sauce

Method

Heat one tablespoon of oil in a large frying pan and fry off the onion for a minute to soften. Add the beef and cook, season with salt, stirring regularly until browned all over. Add the potato and curry powder, caster sugar and soy sauce. Cook for a further 2 - 3 minutes then room off the heat to cool.

Using a round cook cutter, cut out circles that are approximately 8 cm wide. Place a spoonful of the mince mixture into the centre and fold over into a half moon shape. Crimp border to seal the mixture in. Chill in fridge until ready to fry.

Heat oil to 170°C in a pot or wok. In batches fry the curry puffs for 3 - 4 minutes or until pastry is a deep golden colour. Drain on paper towel.