- 500 g beef mince
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp mild curry paste
- 2 tsp grated ginger
- 1 1/2 cups beef stock
- 400 ml can coconut milk
- 2 tbsp brown sugar
- 1 kg pkt ready-rolled puff pastry sheets (6 sheets), thawed
- plain thick yoghurt and cucumber to serve
- Place beef mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince. Return first batch of mince to frypan.
- Add the onion, garlic, curry paste and ginger, cook stirring for 1 minute. Add stock and coconut milk. Bring to the boil, reduce heat and simmer for 20 minutes. The mince mixture should be fairly thick. Remove from heat and cool.
- Preheat oven to 200’C. Work with one pastry sheet at a time. Cut each pastry sheet in half vertically, three times, to give four equal strips.
- Place a tablespoon of cooled beef mince mixture on the bottom right-hand corner of each strip. Then fold the corner over to form a triangle. Keep folding, retaining the triangular shape with each fold, until you reach the top of the strip.
- Place the triangles on a baking tray lined with baking paper. Bake for 10 minutes or until curry puffs are puffed and golden. Serve with plain yoghurt and chopped cucumber.
- It’s important to cool the beef mixture before making into curry puffs with the pastry. The puff pastry will then puff up and become golden brown and crisp.