Recipe adapted from: Sarah Tiong
Makes: 14?
Ingredients:
- 1 small brown onion, finely diced
- 1 large clove garlic, finely minced
- 250g beef mince (can substitute with pork, chicken, turkey, potatoes and peas)
- 2 Tbsps curry powder
- Salt and pepper to taste
- 1 puff pastry dough, defrosted and ready to use
- 1 egg, beaten (for egg wash)
- 2 tablespoons toasted white sesame seeds (optional for decoration)
Directions:
- In a skillet on medium-high heat, sautée the garlic and onions in some oil until the onion starts to become translucent (~2mins).
- Add in the mince meat and use your spatula to break it up into small pieces and cook until brown and cooked through.
- Add in curry powder and stir-fry for another couple minutes then season with salt and pepper to taste. Remove from heat and set aside to cool to room temperature before wrapping.
- When the filling has cooled, roll out your puff pastry dough and divide it into squares of equal size. I usually make them about 10cmx10cm squares, but you can make them as big or small as you like.
- Preheat the oven to 180˚C.
- Place a tablespoon of filling (or more or less depending on your pastry size) in the middle of your square and fold the pastry diagonally in half into a triangle. Crimp the edges together so it seals well. Repeat with the rest of the pastry.
- Place the pastry puffs on a baking tray and brush them with the beaten egg and sprinkle sesame seeds on top (optional).
- Tip: alternatively, if you don’t plan on eating them all, you can freeze them at this stage before you put the egg wash on.
- Bake at 180˚C for about 20-25 minutes until it’s golden brown. Serve!
Abby Approved 