Curry puffs

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

  • 1 hr cooking
  • Makes 8 Item
  • Print


Sweet chilli dipping sauce
  • 12 fresh small red thai chillies, chopped coarsely
  • 8 clove garlic, quartered
  • 2 cup (500ml) white vinegar
  • 1 cup (220g) caster sugar
  • 2 teaspoon salt
  • 2 teaspoon tamarind concentrate
Curry puffs
  • 2 teaspoon peanut oil
  • 2 teaspoon finely chopped coriander root
  • 2 green onions, chopped finely
  • 1 clove garlic, crushed
  • 100 gram beef mince
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 teaspoon fish sauce
  • 1 tablespoon water
  • 1/2 cup (110g) mashed potato
  • 2 sheets ready-rolled frozen puff pastry
  • 1 egg, beaten lightly
  • vegetable oil, for deep-frying


Curry puffs
  • 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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