Oil 1 tsp
Onion finely chopped 1
Garlic cloves 2
Finely chopped ginger 2 tsp
Beef mince 250 gm
Potato (finely chopped) 1
Peas 1/2 cup
Curry powder 2 tbsp
Chopped coriander 1/2 cup
Puff pastry 4 sheets
Rice vinegar 1/2 cup
Water 1/2 cup
Caster sugar 1/2 cup
Cucumber finely chopped 1
Fresh red chili finely chopped 1
To make dipping sauce: Combine vinegar, water and sugar in saucepan over low heat.
Cook, stirring, until syrup thickens. Cool.
Transfer to bowl.
Add cucumber and chili and combine.
Cover and place in fridge for 1 hour to chili.
Meanwhile, heat oil in frying pan.
Add onion, garlic and ginger and cook until onion is soft.
Add mince and cook until it changes color.
Add potato and cook, until just soft.
Add peas and curry powder and set aside for 30 minutes to cool.
Add coriander, salt and pepper.
Use round pastry cutter to cut disc from each pastry sheet.
Place 2 tbsp of beef mixture in center of each disc.
Brush edges with water and fold in half to enclose filling.
Pinch edges together to seal.
Heat oil and deep fry until puffed and golden.
Use slotted spoon to transfer to plate line with paper towel.
Arrange curry puffs on serving platter and serve with dipping sauce.