Curry Puff Recipe Passover

(makes 30)

Trying to think of a morning tea idea for church this week, my taste buds took me back to this distant memory of one of my favourite afternoon teas (more like afternoon meals) after school: Mummy's Curry Puffs. Mum used to make these in mass and freeze them so all i had to do was come home, turn on the oven, chuck these on a tray, watch some TV and at the end of the program, out came these aromatic, scrumptious puff pastry presents filled with juicy meat and peas (that usually i hate, but don't even taste like peas in this)! I still remember the eternal dilemma, how many is too many to make? Because no matter how many i put in, it seemed that i always wanted just one more... 

The dilemma continues now, as mum has finally passed this recipe on!

Prep time: 1hr

Cooking time: 25-30 minutes

Ingredients:

5 sheets puff pastry

500g beef mince

1.5 C frozen peas, defrosted

1 onion

2 T soy sauce

2 tsp salt

2 tsp sugar

2 tsp potato starch

1-2 T curry paste (Lee Kum Kee brand)

1-2 T oyster sauce

Method:

1. Marinate the beef mince in the standard Chinese marinade of soy sauce, salt, sugar, potato starch. Leave for 20-30min.

2. Finely chop the onion.

3. Heat up the wok, add 1/2 T oil and cook the onion until brown. Remove from the wok.

4. Add 1/2 T oil and add the mince. When the meat is half cooked, add the peas. When the peas are soft, add the onions back in and add the curry paste and oyster sauce and mix through. Remove mixture from wok and cool.

5. Take the puff pastry out and let it thaw.

6. When the puff pastry is soft, cut into 6 (rectangle shaped).

7. Fill with 1-2 tsp of mixture, then fold over and press with edges with a fork.

8. Bake in the oven for 20-30 minutes (less if fresh, longer if frozen)!

Storage: To store these, we individually glad wrap them, then put them in a takeaway box. Alternatively, you can probably just put it in a takeaway box and separate each layer with glad wrap.