Curry Puff is a snack filled with curried potatoes commonly found in Malaysian and Singapore. It has been a favourite recipe from my mother. Whenever I feel the need to have a snack or bring a plate to share with family, I will make a batch of these oven baked curry puffs. I have written the recipe down, to make curry puff you needed puff pastry.
Each one of these delicious parcels is loaded up with curry minced beef and potatoes with extra spicy. I have made extra filling and run out of puff pastry. Don’t panic, you can be creative and explore your culinary skill. I don’t like wasting food and I have bread and also jaffle toaster.
Today, my leftover curry minced beef and potato have absorbed more flavour. I decided to use my leftover with bread to have it for lunch. I am pleased to have bread with leftover curry puff ingredients in it. It’s appetising, comfort, spicy to my liking, delicious lunch. Let’s cook!!!!
2 slices of bread
4 medium size potatoes, peeled and diced into small cubes and enough water to cook in microwave
2 Tbs olive oil
1 small brown onion, chopped finely
2 Tbs garlic minced
1 packet A1 Action One curry paste
500 g beef minced
2-4 curry leaves
200 ml coconut milk
1 Tbs chili powder
1/2 Tsp turmeric powder
1 1/2 Tsp sugar
1 Tsp salt, extra
1/4 Tsp pepper, extra
1 Tbs milk
Making the Filling
Put potato and water in microwave safe bowl, microwave cook for about 25-30 minutes until soften. Once done, drain. Then cover and set aside.
In a deep Bessemer pot on high heat, add oil and fry onions and garlic gently until golden brown for 1 minute. Add curry paste and curry leaves; continue frying until fragrant. Then add chili powder, turmeric powder until aromatic about 2 minutes.
Next add beef minced and with a wooden spoon, separate the minced into small bits. Continue to cook and stir until the meat is cooked about 5 minutes.
Lower heat to medium heat; add coconut milk, and potato. I like potato to be slightly mash yet till texture-cubed. Check for seasoning. I like it a bit more salt and pepper. Simmer for about 20 minutes to reduce liquid further – want it to be crunchy texture and paste look. Remove pot from hob and allow the mixture to cool down preferably 6 hours to overnight to absorb the curry flavour.
The next day, take out puff pastry from the freezer and allow 20 minutes to thaw. Cover with a wet cloth. Line the baking trays with baking paper.
Pre heat oven on 200 degrees C. Cut puff pastry into 9 square pieces. Place a pastry square in your palm and add filling using a tablespoon, place in the middle. Fold sides and lightly press sides using a fork. Line pastries on the prepared baking tray.
In a small bowl, beat egg and milk. Brush each curry puffs with egg wash.
Bake curry puffs in the oven for about 20 -22minutes or until golden.
Let them cool on a rack. Then store in an airtight container.
For the triangle bread
You needed the jaffle toaster machine. As my leftover curry minced beef and potato fillings are in the fridge, I warmed up a bit. Meantime butter the bread both sides. Plug in the cord of jaffle toaster and turn on, put a slice of bread and add the warmed up filling, make not too much. Then place the second bread on top. Close the jaffle toaster machine. Let it cook. While cooking the light is red, when done it will turn green.
Once done switch off the machine. Use wooden spoon to remove cooked bread on to plate. Cut at the line according to the bread so to have two triangle bread. Serve immediately. Enjoy!!!!
Notes: Do not put too much filling. Puff pastry will crack open. You can make your own curry paste. Omit coconut milk if you don’t want to add in. Omit chili powder and turmeric if you don’t want to use them.