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Curry Puff Recipe

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This recipe for Curry Puff, by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



5 large potatoes, 250 grams premium mince meat (beef or chicken), 1 large onion finely chopped, 1 1/2 teaspoons tumeric powder, 2 teaspoons curry powder, 5 large sheets puff pastry and egg white.

Peel potatoes and cut potatoes in approx. 1 cm cubes.
Heat 2 to 3 tablespoons oil in pan.
Fry onion until brown.
Add mince meat and fry.
Add tumeric powder and curry powder.
Add salt to taste.
Continue to fry the meat until nearly cook (5 to 7 minutes)
Add potatoes and fry until potatoes are soft.
Leave filling to cool.
Cut pastry into 8 cm x 8 cm square. (Cut 1 large sheet into 9 smaller sheets)
Place enough filling on pastry. Do not over filled.
Fold the pastry into triangle by turning the edges inside with the thumb and index finger.
Put curry puffs in a baking tray.
Preheat the oven to 200 degrees Centigrade.
Place the curry puffs in the oven. Bake for 15 minutes.
Brush egg white on curry puffs (only on one side).
Continue to bake for another 10 minutes.
Serve hot.
Curry puffs can be kept in a freezer for a few weeks.




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