Name: Curry puffs
Cook time: 60 min
Total time: 60 min
Ingredients: 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; 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

Ingredients

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

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

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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