Quick & Easy

Curry puffs

Spicy, tasty and incredibly moreish, these little puffs are perfect for parties or as a scrumptious starter.
curry puffs
8 Item


Sweet chilli dipping sauce


1.To make the sweet chilli dipping sauce; place ingredients in medium saucepan, stir over heat without boiling until sugar is dissolved; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until slightly thickened. Cool 5 minutes; blend or process until smooth.
2.Heat peanut oil in wok; stir-fry coriander root, onion, garlic and beef until beef is changed in colour. Add turmeric, cumin and ground coriander; stir-fry until fragrant. Add sauce and the water; simmer, uncovered, until mixture thickens. Stir in potato; cool.
3.Using 9cm cutter, cut four rounds from each pastry sheet. Place 1 level tablespoon of the filling in centre of each round; brush around edge lightly with egg. Fold pastry over to enclose filling, pressing edges together to seal.
4.Just before serving, heat vegetable oil in large saucepan; deep-fry curry puffs, in batches, until crisp and browned lightly. Drain on absorbent paper; serve with sweet chilli dipping sauce.

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