Sue Zann Toh

My mum’s recipe for curry puff. This is my favorite curry puff of all time and it’s much easier to make than I first realised.

Ingredients

• 1kg potatoes, peeled, boiled and diced into small pieces
• 500g minced beef
• 4 medium brown onions, diced
• 2 Tbs vegetable oil
• 5 Tbs curry powder
• curry leaves
• Salt, sugar and Ajinomoto MSG to taste
• 1 pack of frozen puff pastry
• 1 egg, beaten

Instructions

1. Heat oil over high heat in a large casserole pot or saute pan.
2. Add onion and curry powder and brown onion.
3. Add minced beef and saute until brown.
4. Add salt, sugar and ajinomoto msg to taste.
5. Cool to room temperature.
6. Defrost puff pastry while filling is cooling.
7. Cut puff pastry into 6 rectangles. Fill each rectangle with about 1 and a half tablespoons of cooled filling, dampen the 2 shorter edges with water and fold in half, pressing the 2 shorter edges together tightly.
8. Brush with egg and bake in the oven at 250°C for about 20 minutes until the pastry is cooked.