Felt like having curry puffs again. I went to get the ingredients to make it. This time I am trying out making a different shape. Well, I got the metal horns moulds might as well use it. I am having it with my leftover minced pork and chicken with mixed vegetables.

I am glad to try out using my horn moulds. First things got to do is make curry puffs ingredients and let it cool down for 6 hours to overnight to absorbs the flavour more.

Curry Puff is a snack filled with curried potatoes commonly found in Malaysian and Singapore. It has been a favourite recipe from my mother. They will be eaten as entrees. Each one of these delicious parcels is loaded up with curried minced beef and potatoes with extra spicy. The filling is wrapped in puff pastry and baked until golden and crispy.

I assured you, once you have tried one, you will keep coming back for more! These curry puffs are proven crowd pleasers and are always gone before people start coming around for seconds. Though it takes time to make them due to I have only 6 horn moulds. I made only six horns the rest is the usual square shapes. I am happy I got something new, borrowed, and leftovers to savour. My horns curry puff is beautiful, spicy, colourful from the leftovers and delicious. Let’s cook!!!!

Ingredients

10 puff pastry sheets

Filling

6 medium size potatoes, peeled and diced into small cubes and add enough salted 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

Egg Wash

1 egg
1 Tbs milk

Method

Making the Filling

Put potato and salted water in microwave safe bowl, microwave cook for about 25-30 minutes until soften. Once done, drain. Mashed with still a bit of cubed texture. 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 5-7 minutes. Lower heat to medium heat; add coconut milk, and potato. 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 freezer and allow 20 minutes to thaw. Cover with a wet cloth. Line the baking trays with baking paper. In a small bowl, beat egg and milk. Pre heat oven on 200 degrees C.

Cut the puff pastry into strips enough to make 6 horns, brush a little bit of oil on horns. Then wrap spiral up from pointy part. Then brush with egg wash and place on prepared tray and into oven. Bake the horns puff for about 18-20 minutes or until slightly brown. Bring out from oven, to cool a little bit by transferring to a plate and place in fridge for about 5-7 minutes. Gently and slowly remove from horns and set to cool further.

Meantime, cut another puff pastry using cookie cutter to seal the horn later. When it had cool down, bring out and fill the curry puff ingredients and seal with the circle puff. Brush egg wash on the circle and bake again for about 12-15 minutes or until golden. The rest of the puff pastry cut 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. Brush each curry puffs with egg wash. Bake curry puffs in the oven for about 20 -25 minutes or until golden. Let them cool on a rack. Then store in an airtight container.

I had one horn curry puff with my leftovers minced pork and chicken with mixed vegetables. You can eat it on its own as finger foods, or as light lunch with leftovers vegetables or meat of your choices. With bits of pieces of puff pastry, I had made it into long bones shapes and triangle shapes as I don’t like to waste food.

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.

https://helenscchin.com/2023/12/19/curry-puff-horn-with-minced-pork-and-chicken-mixed-vegetables/

For the minced pork and chicken with mixed vegetables:

https://helenscchin.com/2023/12/16/minced-pork-and-chicken-with-mixed-vegetables/

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