Tuesday, 2 September 2014


Curry Puffs

It's been a little tough lately. This time exactly a week ago marked the third anniversary of my grandmother's passing. I originally wasn't going to do a post on this, hence the absence of photos/visuals of the preparation, etc., but I've decided to anyway. Perhaps it's more a cathartic experience for me more than anything, though I'd also love to share my grandmother's recipe passed down through the family. These curry puffs aren't too difficult to make, plus they're a wonderful little snack. My disclosure, before we begin: These are nowhere near as tasty as hers were!

What you need*:


*You may have noticed by now that my family is pretty '#YOLO' in the kitchen, and we pretty much just throw everything together according to our fancy, without measuring them out exactly. Hence, the amounts below are merely approximations or recommendations. Feel free to tweak the recipe to suit you. 

- 300g frozen green peas, thawed (we used about 200g)
- 600g beef mince, thawed (we used about 700g)
- 1kg puff pastry sheets, thawed (they usually come in a pack of 6)
- 2 brown onions
- Curry powder (we ended up using around 40g)
- Ground turmeric (we ended up using around 10g)
- A drizzle of olive oil
- A sprinkle of salt
 - A frying pan
- A food processor of some sort (ours is by Kenwood)

Makes approximately 35, depending on how you section the pastry.

What to do:
Filling -
1. Pulse the peas in the food processor until they're in small bits (but not a paste).

2. Chop the onions finely.

3. Heat some oil in a frying pan and brown the onion until aromatic. Then add the mince.

4. Season with curry powder, salt and turmeric.

5. Add the peas and continue frying until all ingredients are cooked through.

Puffs -
6. Preheat the oven to 200 degrees (high fan).

7. Section the pastry sheets (we experimented a little, and ended up dividing a sheet into three strips, and then each strip into half)

8. Spoon a little of the filling into the pastry sheet then fold over to create a parcel (I found it difficult to find the equilibrium between putting in as much filling as possible, but not so much that the edges wouldn't seal.)

First attempt....

Second attempt...

Third attempt!

9. Bake for about 30-40mins - or until brown.

10. Enjoy! (Ours barely lasted a day...)

Tip: It's probably easier if you make the filling beforehand and refrigerate it - I found it easier to wrap them in the pastry sheets when the filling was cool. The sheets didn't stick together too well while the filling was still hot. Common sense, eh? (Or, as my dad likes to say, "Common sense isn't so common anymore..." :P)

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